Hi 



The 

CookB 



iilii 




Usefal Eveiy Day m the Yean 



f 



; '\i 



\\ 



A^ty Shelley Pechin. 



Time Guide for Cooking. 



for Roasting. 

Beef, per pound, if wished r«r^ Eight Minutes 

Beef, per pound, if wished ivell-done Fifteen Minutes 

Chicken, per pound Fifteen Minutes 

Goose, per pound Twenty Minutes 

Lamb, per pound Fifteen Minutes 

Mutton, per pound, if wished rare Ten Minutes 

Mutton, per pound, if wished xvell-doue Fifteen Minutes 

Turkey, large Three hours 

Turkey, small One and One-half Hours 

Small Birds, Quail, Snipe, Etc Twenty Minutes 

Tame Ducks One Hour 

Wild Ducks, in very hot oven Twenty Minutes 

Venison, in very hot oven, per pound Ten Minutes 

for Broiling. 

Beefsteak, thick Ten to Fifteen Minutes 

Mutton Chops, thin Ten Minutes 

Mutton Chop^s, thick Fifteen Minutes 

Spring Chicken Twenty Minutes 

Qiiail ■ Ten Minutes 

for Boiling. 

Meats : 

Beef, per pound Thirty Minutes 

" Corned, per pound " 

Chicken One Hour 

Ham, per pound Fifteen Minutes 

Meat Pudding , Three and One-half Hours 

Mutton, Leg of, per pound Twelve Minutes 

Pork, Leg of, per pound Twelve Minutes 

Turkey, per pound Fifteen Minutes 



THE 

3-6-5 

Cook Book 



For use 365 days in the year 



MARY SHELLEY PECHIN 



*We live not upon what we eat, but what we dig:est'' 



PUBLISHED BY 

THE HELMAN-TAYLOR COMPANY 

CLEVELAND 
1899 




^i 



v/^ 



9^ 



b^ 



Copyright, 1899 

The HeIvMan-Taylor Company 

Ci.EVEi.AND, Ohio 



TWO COPIES RECEIVED. 



j=;r;.-t ccp .% 











PRESS OF 
, PUBLISHING AND ELECTRIC I 
CLEVELAND, OHIO. 



Bebication- 



In Icyving memory of one <who ** looked <weU to the 
<ways of her household, ' ' <who spoke -wiih ivisdom 
and kindness and ivhom all ivho kneiu, Icved and 
honored— MY MOTHER, 



preface^ 



^si^^ 



^ 



\i» 



\t/ 



TN THIS BOOK have been gathered a number 
of recipes: some of which are original, the re- 
sult of years of house-keeping experience; many 
old and rare ones are from friends; others have been 
translated from foreign cook books. It is hoped 
that they may prove acceptable and be useful to 
^ many. 

Special attention is asked for the chapter on 
Food for Invalids, as this contains the results of 
considerable research, consultation with competent 
authorities and not a little personal experience. 
To all who have so generously and kindly 
^ given me their valuable recipes, many of them 

treasures heretofore carefully guarded as family 
secrets, I tender my sincere and appreciative 
thanks. 

Mary Shelley Pechin. 



ALPHABETICAL INDEX. 



AIGRETTES 

Of Parmesan, p'Age 154 

ALBEREY PUDDING, 24 

ALGONQUIN SAUCE, 96 

ALMOND CAKE, 208 

ALMONDS, SALTED, 273 

ANCHOVY 
Sauce, 96 
Savories, 166 
Straws, 166 
Toast, 166 

ANGEL CAKE, 208 

ANGELS ON HORSEBACK, 33 

APRICOT 

Eggs, 242 
lee Cream, 227 
jMuscovite, 243 
Mousse, 229 
Short Cake, 243 
APPLES 

To Bake, 242 
Cheese of. 234 
Dumplings, 242 
Float of, 242 
Fried, 262 
Fritters of, 242 
Jelly of, 262 
Marmalade of, 263 
Pies, 234 
Pudding-, 242 
And Tapioca, 24n 
Toddy, 298 

ARABIAN CHOCOLATE, 298 
ARTICHOKE 

Creamed. 330 
Globe. 121 
Jerusalem, 121 
Salad, 114 
Soup, 2 



ASH CAKE, 188 

ASPARAGUS, 120 
Cream of, 15 

Salad, 114 

ASPIC JELLY, 263 
BACON, 68 
BAKED SOUP, 4 

BANANAS 

Fried, 121 

Ice Cream of, 227 

BARLEY 

Gruel, 282 
Water, 288 

BEARNAISE SAUCE, 97 

BECHAMEL SAUCE, 97 

BEEF 

A la Mode, 40 
To Boil, 39 
Boulettes, 39 
Broth, 2-275 
Corned, 40 

" Hash, 40 
" '* and Cream, 41 

Cold Sandwich, 296 
Dripping, 183 

" to Prepare, 183 
Pastry, 183 
Essence, 277 
Fibrin, 42 
Fillet of, 41 
Frizzled, 178 
Hamburg Steak, 42-279 
Juice, 277 
Mock Duck, 43 
" Hare, 42 
Olives, 43 
Ox Heart, 43 
Pickle for, 43 
Pot Roast, 43, 44 



ALPHABETICAL INDEX. 



BEEF — Continued. 
Roast of, 47 
Roll of, 45 
Rolled, 45 
Sirloin of, 47 
Spanish 011a Podrida, 46 
Steak, 46 
" Pie, 44 
" Pudding, 41: 
" Rump, 46 
Soup. 2 
Stock. 2 
Stew, Bonnar. 4S 

"Good," 47 
Suet Pastry, 2^3 
Tongue, Fresh, 47 
" Stewed, 46 
" Salmi of, 189 
Triflfies, 48 

BEANS, 121 

BEETS, 121 

BENGAL CHUTNEY, 171 

BEVERAGES 

Apple Toddy, 298 

Bonum, 298" 

Chocolate, to Prepare, 299 

Arabian, 298 

298 
Claret Cup, 301 
Chablis Cup. 301 
Coffee, Filtered, 299 

for five pei'sons, 299 
Cocktail a Ja Sheri-y. 298 
Cocoa, 300 

Creme de Menthe, 301 
Egg- Nog, 300 

" Very Best, 300 
■' Lemonade, oOO 
Fishhouse Punch, 300 
Fruit Punch, 300 
Grape Juice Mead. 301 
Ginger Cordial. 302 
Lemon Jira^ld^, 304 
Lemonade. 301 

Calcutta, 301 
Milk Punch. 302 



BEVERAGES 

Orange Brandy, 304 
Peach " 304 
Pineapple Punch, 302 
Rum Punch. 302 
Raspberry Vinegar, 174 
Punch, Very Good, 303 
Shandy Gaft; 302 
Siberian Punch, 303 
Tea. to Make, 303 

" with Flavorings. SOS 

" Punch, 304 
Warshaw Punch. 303 
West Point " 363 

BISCUITS 

Baking Powder. 193 
Milk 194 
Sour Milk, 194 
Split, 194 

BISQUE CLAMS, 4 

BLACK BP:AN soup, 3 

BLACKBERRY JAM, 263 

BLACK BEETLES, TO KILL, 308 

BLACK CAKE, 209 

BLACK CURRANT JELLY, 263 

BLANKETS, TO WASH, 314 

BLANQUETTE OF VEAL, 56 

BLUEBERRY" CAKE. 210 
Batter Pudding, 244 

BOILED CIDER, 
For Tarts, 99 

BONES FOR SOUP, 98 
BONUM PUNCH, 295 

BOSTON BAKED LEANS, 122 
Brown Bi'ead, 191 

EOUDINS OF CHICK I=:N, 75 
BOUII-LON, 2 
BOULETTES, 39 



ALPHABETICAL INDEX. 



XI 



BRAINS 

Calf's. 5S 

Croq\iettes, 5S 

Salad, 58 

To Prepare, 58 

SheeiVs, 49 

And Tomatoes, 143 

Force Meat Balls, 98 

BRAISED BEEF, 39 
Loin of Yeal, 03 

BRANDY CHERRIES, 265 
" Plums, ?66 
Snaps, 211 

BREAD, 191, 193 

Boston Brown, 191 

And Bntter Pudding-, 244 

Cake, 210 

Coffee, 192 

Corn Meal, 19S 

Crackling, 192 

Crumbs,''310 

Cups, 90 

Custard, 199 

Griddle Cakes, 200 

Jelly, 280 

Puffs, 192 

Rye and Indian, 192 

Sauce, 98 

" and Onions, 98 
Soup. 4 
Whole Wheat, 193 

BREADING, 309 

BREADED SPRING CHICKENS, 
175 

BREAKFAST DISHES, 177 
A Little Breakfast. 177 
Cold Meat Balls, 177 
Croquettes, 177 
Custard, 177 
Dried Beef and Eg-g-s. 177 

" Frizzled, 178 
Eg-^ Toast, 178 
Kidnev, Stewed, 178 

'• " "]\ry Devil,'" 179 
Pork Tenderloins. 179 



BREAKFAST DISHES 
Savory ]\tolds. 179 
Toast. Calcutta, ISO 
Tomato, 180 

Veal Sefton, ISO 

White Puddings, Vii'ginia, 180 

. BREAST OF LAMB, 56 
" " Mutton, 56 

•' " Turkey. 88 

" Veal, 55 

BRIGHTON PUDDING, 248 

BRIOCHE, 196 

BROILING, 307 

BROTH 

"Sheep Trotters," 278 

BROWN BETTY PUDDING, 245 
Flour, 305 
Sauce, 99 

BRUSSELS SPROUTS, 121 

BUCKWHEAT CAKES, 195 

BUNS— 

English, 196 
Good Friday, 196 
Hot Cross, 197 
Karlsbaden, 197 

BURNS, 302 

BUTTERED CAKES, 195 

CABBAGE, 123 

CAFE PARFAIT, 227 

CAKE, 207 

Almond, 208 
Angel, 208 
Black, to Lake, 209 
Black, 209 
Blueberry, 210 
Bread, 210 
Brandy Snaps, 211 
Caramel, 210 

" Filling for. 210 



ALPHABETICAI. INDEX. 



CAKi:— Continued. 
Chocolate, 211 

Cookies, 211 
Filling for, 211 
Custard, 211 

" Filling- for, 211 
Clove, 212 
Cocoanut; 212 
Cold Water, 21:3 
Cookies, 213 
Corn Starch. 2i;', 
Crullers, 214 
Cup. 212 

" Little, 212 
Delicate, 214 
Devil, 2J4 
Doughnuts, 21.) 
Drop. 215 
Federal. 216 
Fi cr, 216 

Fruit, White, 216 
General Directions for, 207 
Ginger Bread, 214 

" Snaps, 215 
Gold, 215 
Hern-its, 217 
Hickory Nut, 217 
Icing Almond, 225 

" ' Boiled, 217 

" Lemon, 215 

" Eoval, 225 

" Soft, 217 
Tni]ieria], Pilling for, 217 
Jelly, 218 
Jumbles, 218 
Lady, 218 

" Fingers, 218 
Layer, 218 
Little. 219 
Loaf, 219 
Macaroons, 219 
Madelaines. 220 
Maple Sugar, ?19 

" ^ Filling for, 219 
Measurements for. 208 
Nut, 220 
Orange, 220 
Plain, 221 



CAKE 

Plum (English), 222 
Plunkets, 224 
Pork, 220 
Pound, 221 
Prince of Wales, 224 
Queen. 222 
Sand Tarts, 225 
Sandwich, 222 
Silver, 224 
Soft, 321 
Spanish Bun, 223 
Sponge, 221, 222 
Sunshine, 223 
Velvet Sponge, 223 
Washington, 223 
White Mountain, 224 

CALCUTTA LEMONADF, 301 

CALF'S BRAINS, 58 

Brains Salad, 114 

Head, 60 

" Soup, 10 

" Terrapin, 60 

Liver. 62 

CANNED PEACHES, 261 

CAPER SAUCE, 99 

CARAMEL, 246 
Cake, 210 
Filling for, 2.!0 

CARDOONS, 124 

CARROTS 

A la Maitre d'Hotel, 124 
Pudrling, 246 
Stewed/ 124 

CATSIT, 

"Atine," 171 
Bengal Chutney, 171 
Cucumber, 173 
East India, 172 
Grape, 172 
Lemon, 173 
Pepper, 1 74 
Tomato, 175 
Wine, 176 



ALPHABETICAL INDEX. 



XIII 



CAUDLE, 290 

CAULIFLOWEE, 126 
Salarl, 115. 

CAVIARE CANAPES, 167 

CELEEY 

Sance, 101 
Soup, 5 

CHAFING DISH. 

Calf's Head Terrapin, 186 
Cheese Fondue, IS.i 
Chicken, Creamed, 185 

Cold, 185 
Chocolate Caramels, 1S6 
Cold 15eef. li^l 
Eggs, "a la Goldenrod,"" 186 
" Scrambled, ISo 
" " and Toma- 

toes, 186 
Fish Dinner, 1F6 
Ham, Creamed, 188 
LiA^er. 1 87 

Lobster, Creamed. 187 
Macaroni, 188 
Oysters and Celery, ISS 
" Creamed, 188 
" Panned, 188 
" and She]-ry, 188 
Squizzled," 189 
Squabs. Stewed, 189 
vSweet Breads, Creamed, 189 
Tomatoes and Eggs, 190 
Tongue, Salmi of, 189 
Venison Steak, 190 
Welsh Rarebit, 190 

CHABLTS Cl^P, 301 

CHEESE 

As Food, 154 
Aigrettes, 154 
Balls, 154 
Cheeseletts, 154 
Cottage, 155 
Croquettes, 158 
Curds. 158 
CtTstards, 155 
Fontainbleau, 321 



CHEESE 

Fondue, 155, 185 

Kluskis, 156 

Monkey, 156 

Muff, 156 

Parmesan, 158 

Pudding, 156 

Ramakins, 156 

Boasted, 156 

Salad, 114 

Stewed, 157 

Straws, 157 

Souifle, 157 

Toast. 159 

Welsh Rarebit. 159, 190 

CHARLOTTE RUSSE. 246 

CHESTNUT FILLING, 94 

CHICKEN 

Au Casserole, 76 

Broth, 5 

Cream, 290 

Creamed, 88 

Croquettes, 77 

Curry, 77 

Deviled, 78 

Escalloped, 78 

Fried, 79 

Gumbo, 10 

And Green Peppers, 321 

Hash, 79 

" and Eggs, 80 

" on Rice, 80 
lUmgarian, 79 
Jelly, SO 
Jellied, 80, 81 
Jugged, 322 
I/ivers, 82 
A la Marengo, 82 
Milk, 286 
Patties, 82 
Pie, 83 

And Poached Eggs, 83 
Pot Pie. 83 
Roasting of, 84 
Roast. 84 
Salad, 115 
Sandwiches, 85, 294 



XIV 



ALPHABETICAL INDEX. 



CHTCKEN— Continued. 

Souffle. 88 

Soup Bones for, 78 

Soup, £ 

Stewed, 85 

Stuffing for, 89 

Swedish, 84 

Timbales of, 86 

CIIILT PICKLES, 172 

CHOCOLATE, 298 
Cake, 211 
Caramels. 186 
Custard and Cake, 211 
Filling- for, 211 

CLEANmO MIXTUEE, 315 

For Carpets. 315 
" Clothing-, 315 
" Eugs. 315 
" Woolens, 316 
CLOTTED CTIEAM, 100 

CLOVE CAKE, 213 

COCOA, ?.99 

COCOANUT CAKE, 213 

" Pudding, 246 

COCKTAIL a la Shery, 298 
" Oyster. 35 

COD, 21 
Pie, 22 

CODFISH 
Balls, 29 
Cakes, 29 
Creamed, 30 
On Toast. 30 
To Freshen, 29 

COFFEE 

Bread. 192 
For Fire, 299 
Filtered, 299 

COLD MFA.T BALLS, 177 

COLD BOAST BEEF, 187 

COLD WATER CAKE, 213 

COLORING FOR SOUP, 7 



COMPOSITION OF SOUP, 1 

CONSOMME, 6 

COOKIES, 313 

CORNMEAL BREAD, 190 

CORNCAKE, 198, 199 
]Muffins. 199 
Pone, 199 
Starch to iise, ;-!08 

" Cake, 213 
Green, 124 to 125 
Soup, 6 

'■ Cream of, 15 

CORNED BEEF, 40 

COTTAGF CHEESE, 155 

CRAB APPLE JELLY. 265 

CRACKERS 

And Cream, 291 
And [Nrarmalatfo. 290 
Soaked, 291 

CRACKLING BREAD, 192 

CRANBERRIES. 100 
Whipped, 264 

CREAM OF CRAB, 20 

Padding-, 247 
Salad Dressing-. Hi 
" Asparagus Soup, 15 
" Beets Soup, 15 
" Corn Soup, 15 
" Lettuce Soup, 15 
" Green Peas Soup. 15 
" Spina'-h Soiiji, 15 

CREAMED CHICKEN. 298 

Ham.. 188 
Sweetbreads, 189 
OvL-lers, 188 
^'eaK 56 

CLE A INI PIE, 236 
Sauce, 99, 100 
Toas-t. 259 



ALPHABETICAI. INDEX. 



XV 



CEABS 

Deviled. 21 
Soft Shell, 21 
lu Season, 21 

CTIECY SOUP, 7 

CK0(JU1"'TTES, 
Chi. -ken, 77 
Pepper, 132 
Oyster, 35 

CROUTONS. 309 

CEOWN OF LAMB, 50 

CPULLERS, 21 1 

CPUMPETS, 199 

CRUST COFFEE, 288 

CUCUMBERS, 127 
For Fish, 137 
Raw, J:MJ 
Pickles. 171 
Sance, 100 

CUP CAKE, 212 

CURRANTS 

To Clean, 305 
Jelly. 264 

" Whipped, 264 
Water, 2S0 

CURRY 

Of Chicken, 77 
" Oysters, 35 

CUSTARD, 247 
Bread, 199 
Cake, 212 
Savory, 291 
SonfRe, 321 

CUTLETS, 
Pork, 68 
Veal, 57 
Lobster, .28 
Oyster, 28 

DEVTT, CAKE, 214 

DEVONSHIRE CREAM. 100 



DIPLOMATIC PUDDING, 249 
DRAINS, TO CLEAN, 311 
DRAWN BUTTER SAUCE, 101 
DRIED BEEF, 178 
DRIED PEA SOUP, IS 
DUCHESS PUDDING, 322 

DUCKS 

Broiled Canvas, 91 
Wild, 91 
Roast, 91 

" Tame, 87 
Steamed, 87 

DUTCH SAUCE, 101 

EAST INDIA CATSUP. 172 
Preserves, 208 

EGGS 

Nutriment in, 160 
A la Goldenrod, 186 
Baked, 160 
Balls. 102 
Broth, 278 
And Cheese, 161 
" Cream, 161 
Croquettes, 161 
Deviled, 161 
Fried. 162 
Lemonade, 300 
Milk of. 279 
In a Nest, 162 
Nog-. 280, 300 
On Plate, 162 
And Port Wine, 279 
Omelette ,163 

Celestine. 163 

" Orang-e, 164 

" Spanish, 164 
Poached, 163 

" and Ancnovy. 163 
And Broth, 279 

" Milk, 280 
Scotch, 164 
Scrambled, 185 

" and Tomatoes, 186 



ALPHABETICAL INDEX. 



E(;GS— Continued. 
Stn-ffed, 164 
Swiss, 1G5 
A la Tripe, 165 
Tea, 281 
Grnel, 282 
And Orange, '3 ST) 
Sauce, 102 
Savory, 167 
Toast, 185 

EGG PLANT. 127 

ENDIVE, 116 

EPTCUHEAN SAUCE, 102 

FATRY EUTTEE, 102 

"F. E. V." SALAD, 116 

FEDERAL CAKE, 216 

FIGS 

In Cream, 250 
Cake, 216 
To Freshen, 308 
Pudding-, 250 

FISH, 

To Bake, 17 
" Boil, 17 

" " in Court Bouillon, 17 
Chops, IS 
To Cook, 17 
Creamed, 18 
Perch and to Fry, IS 
Pie, 19 
Pudding, 19 
Small, to Fry. IS 
Timbales of/ 19 
Brook Trout, 37 
Clams, Cakes, 20 
" Fritters, 20 
" Raw, 20 
" StufPed, 20 
Cod. Baked, 21 
" Fish Balls, 29 

Cakes. 39 
" Creamed. 30 
" to Freshen, 20 
" Pie, 22 
" on toast, 30 



FISH 

Crabs, Creaui of, 20 
" Deviled, 21 
" Soft Shell, Broiled. 21 
Fried, 21 
Frogs Legs, Fried, 22 
" Stewed, 22 
Finan-Haddie, 31 
For Fish. 110 
Haddock Croutes, 30 
Halibut Pie, 2r. 
Herrings, Pickled. 'H 

on Toast, 31 
T.ohster, to Bake. 2:5 
" Bisque of, 23 

to Boil, 22 
" to Broil, 22 

Creamed, 187 
Cutlets, 2?. 
" a la Creole, 24 
" Deviled, 24 
" Newburg, 24 
Maclcerel. Fresh, Broiled, '^4 
Salt, Boiled, 31 
Broiled, ?.2 
Salmon, Boiler!. 2") 
" Broiled. 25 
" Kippered, 32 
" Souced. 25 
Trout, 27 
Salt Fish, to Fry, 30 
Sardines, Deviled, 32 
" with Eggs, 32 

ISIaitre d'Hotel, 32 
Scallops. Fried, 26 

" Ponlet an Creme, 26 

SHAD. 25 

Boiled, 25 

Maitre d'Hotel, 25 
" Roe, Croquettes of. 26 
Planked. 26 

S\fELTS. 27 

Terrapin, 28 
White Fish, Baked, 27 
" " Broiled. 27 

" •' and Oysters, 2S 

" " Planked, 28 

FISH DINNER, 186 



ALPHABETICAL INDEX. 



XVII 



FISH HOLTSE PUNCH, 300 
FLAT IRONS. TO CLEAN, 314 
FLOUR, BROWNED, ,'05 

FOOD FOR INVALIDS. 

BARLEY WATER, 28S 

BEEI — 

Essence of, :?77 
Juice, 277 
Sandwich, 277 

BROTHS 

Beef, 276 
Chicken, 277 
Clam, 277 
Ec""", 277 
Meat, 278 
MiTtton. 278 

Trotters,"' 27S 
Veal, 278 

CHICKEN, CREAMED, 290 

CHOCOLATE AND 
Iceland Moss, 289 

COEFh^E CRUST, 288 

CRACKERS 

And Cream, 291 
And ^lai-nialade, 290 
Soaked, 291 

CUSTARD 

Broth, 991 

For Invalids, 291 

Savory, 291 

EGGS 

Milk of. 279 

Nog. 280 

Poached, 279 

in Broth, 279 
in Milk, 280 

And Port Wine. 275 

And Orangr Jnice, 288 

Pnddine- of, 281 

Tea, 281 

FOOD. TO PREPARE, 276 



GOOSK. 86 

GRUEL 

Barley, 282 
Caudie, 290 
Egg, i^S2 
Farina, 282 
Flour, 282 
Graham, 283 
Indian Meal, 283 
Oatmeal, 283 
Oats and Cream. 283 
Sago, 283 

JELLY 

Bread. 280 
Chicken, 280 
Currant. 280 
Lemon, 280 
Restorative, 280 
Sago, 281 

Strengthening, 281 
Tapioca, 281 

KOUMISS, 289 

LEMONADi:. 301 

Flaxseed, 288, 289 

MILK PREPARATIONS. 255 
Baked, 285 
And Chocolate, 286 
Chicken, 286 
Citronized. 286 
Clabbered, 285 
Digested, 285 
Hot, 287 
Junket, 287 
Laban, 287 
Punch, 302 
Shake, 288 
Soup, 287 
Thick, 287 
Whites of Eg^s, 287 
And Wine, 285 

PANADA, 284 

SOUPS 

Pea, 283 
Tapioca, 284 

" and Cream., 284 
Porridffe, 284 



ALPHABETICAL INDEX. 



FOOD FOR TN\ALrPS— Cont, 

TOAST 

Cream, 289 

Dry, 289 

Oyster, 290 

Water, 290 

Wafers, Oatmeal, 290 

FOOD TO KEEP WARM, 311 

FONTAINP.LEAU CHEESE, 321 

FRIAR'S OMELETTE, 250 

FRIED CAKES, 216 

Summer Squash, 321 

FRUIT, TO CLEAN, 312 

FRUIT A^T) PAEESTA, 250 

FRUIT Pl^NCH, 300 

FRYING 

Ratter, 184 
How to, 184 
Lard, 184 
Medium, 184 
Mixture, 183 
Suet for, 184 

FURNITURE POLISH, 314 

GAME 

DICKS 

Wild, P.roiled, 91 
•' Canvas Back, 92 
" Roast, 91 
'• Roast. Virginia, 91 

GROUSE 

Broiled, 92 
Roasted. 92 
Soiiffle of, 92 

GUINEA. FOWL, 92 

PARTRIDGE, SOUFFLE OF, 
93 

PHEASANTS 
Boiled, 93 
Roast, 93 



PIGEONS 
Roast, 92 
Stewed, 92 

QUA II. BROILED, 94 

SNIPE ROAST, 94 

TURKEY. WILD, ROAST, 94 
" Stuffing for, 94 

VENISON. 

Cold, Minced. 9,5 
In Chafing Dish, 190 
Rewarmed, 95 
Saddle of, 94 
Steak, 94, 95 
Roast. 03 

GAME SOUP, 10 

GASCONY BUTTJER, 167 

GARLIC ^VINE, 163 

GELATINE, TO PREPARE, 310 

GERMAN SAUCE, 143 

GIBLET SAUCE, 103 

GINGER BREAD, 214 

Cordial, 302 
Snaps, 215 

GLASS JARS, 313 

GRAPE JUICE, 26,') 
?vlead, 301 

GREEN PEPPERS AND CHICK- 
EN, 331 

GRITS, 153 

GROUSE, 92 

GRUELS, 283 

GUMBO SOUP, 10 

GUINEA FOWL, 92 

HADDOCK, 30 

HALIBUT PIE, 22 

HAM, 70 

Butter. 168 



ALPHABETICAL INDEX. 



HAMBURG STEAK. 42. 279 

HARD SAUCE. 104 

HASH, 42 

Corned T!ecf. t1 

HERMITS, 217 

HICKORY Nl^T CAKE, 217 
Salted, 274 

HERRINGS, 31 

HOLLAINPAISE FRITTERS, 251 
rudding, 257 
Saiice, 104 

HOMINY, 152 

Small, 153 

HORSERADISH 
Butter, 104 
Sauce, 104 
Vinegar, 104 

HOT MILK, 287 

HOT POT, 41 

ICED SAVORY, 169 

ICES 

Apricot, 229 
Currant, 229 
Strawberry. 229 
Wiesbaden, 229 

ICING 

Boiled, 217 
For (Jalce, 217 
Lemon, 218 
Soft, 218 
Royal, 225 

ICE CREAM 
i^pricot, 227 
Banana, 227 
Cafe Parfait, 227 
Marischino, 238 
Peach, 238 
Pineapple, 238 
Vanilla, 238 

" and Chocolate, 241 

INK STAINS, 311 



ITALIAN 

Cream, 251 
Cheese, 61 

IIMSIi STEW, 51 

jardieni:PvE salaiv iie 

JAVET,LE WATER, 322 

JELLY 

Apple, 262 

Aspic. 263 

Currant, 261 

Black, 263 
Whi])ped, 264 

Crabapple, 265 

Cranberry, 264 

" " Whipped, 264 

Grape, 269 

Lemon, 269, 280 

Prune, 269 

Quince, 268 

Txaspberry, 270 

Wine, 269 

JUNKET, 287 
JUGGED CHICKEN. 322 
KETTLi:S. TO CLEAN^ 310 
KIDNEYS STEWED, 178 
KISS PUDDING, 251 
KITCHEN. PEPPER, 173 
KOHLRABI, 128 
KOUMISS, 289 

LADY CAKE, 218 

Fingers, 218 

LAMB, 51 

Braised, "lO 
Breast of, 50 
Broth, 1(5 
Chops, 50 
Crown of, 50 
Kidneys, 51 
Pie, 54 

LAYER CAKE, 218 



AI.PHABETICAL IXI>KX. 



T,EBEilWUJ:ST SANnWK H. 296 

left-overs, 310 
l1':monade, 301 

Calcutta, 301 
Flaxseed. 288 

LEAfON 

Brandy, 304 
Butter, 104 
.Telly. 9-P>'.) 
To keep, 307 
Piiddiiii;-, 237 
Sugar, 272 
Syrup, 10.') 

LETTUCE 

Cream of, 15 
Salad, 116 

LII\1I': Wy\Tl'lE, 312 

LITTLE CAKES, 219 

LIVER ANL BACON, 61 
Baked, 52 
Braised, 62 
Cake, 62 

Chafing- dish, 187 
Larded, 62 

LOBSTER TO BAKE, 23 
To Boil, 22 
Bisque, 23 
Creamed, 23 
Cutlets, 23 
A la Creole, 24 
Devilled, 24 
If Fresh. 24 
Newbiiro-. 24 
Salad, lip 
Sauce, 102 

IMACARONT, 188 

A la Bi-icrnoli. 150 
Italian, 150, 151 
Ouenelles, 151 
And Tomatoes, 151 

MAITEE D'HOTEL SAUCE, 105 

MAPLE SUGAR SAUCE. 105 



ISIAEMALADE PUDDING, 252 

MAYONNAISE, 106, 117 

MEAT 

Care of, 206 
To Cook, 306 
To Keep, 311 

MELTED BUTTER SAUCE. 105 

MERINGUES, 313 

METALS, To Clean, 317 

MILK, 285 

Baked, 2S5 
Clabbered, 285 
And Chocolate, 286 
Chicken, 286 
Citronized, 28C 
Digested, 286 
Shake, 288 
Thick, 287 

MINCE MEAT, 237 
Pies, 237 

MINESTRONE, 11 

MINT SAUCE, 105 

MOCK DUCK, 42 
" Hare, 43 
" Turtle Soup, 10 

MONIPELIER BUTTER, 106 

MOUNTAIN PUDDING, 252 

MOUSSE, Etc., 229 

MUSHROOMS, 128 
Powder of, 308 

J»rUSTARD SAUCE. 116 

IMUTION 

To Boil, 49 
Broth, 16 
Braised, 50 
Breast of. 49 
Brains. 49 
Chops, 51 
Chops, Thick, 51 



ALPHABETICAL INDEX. 



MUTTON— Continued. 
Irish Stew, 51 
Kidneys, 51 
Leg" of. Boiled, 52 

" Roast, 53 

" Stewed, 53 
Minced, 52 
Neck of, 53 
Pie, 53 
Eoast, 53 
Saddle of, 54 
Soup, 11 

NESSELEODE PUDDING, 231 

NOPviSIANDY SOUP, 11 

NUT LOAF, 274 

OKRA, 131 

OLIVE CUSTARD, IfiS 

ONIONS, 129 
Baked, 12 

Coloring for Soup, 107 
Juice, 107 
Sauce, 107 
Soup. 12 

ORANGE 

Brandy, 304 
Pie. 238 
Salad. 117 
Sauce, 107 
Sugar, 272 
Syrup, 107 

OXTAIL SOUP. 12 

OYSTERS, 

Angels on Horseback, 33 

Baked, 33 

In Blankets, 33 

Broiled. 33 

Browned. 34 

Chowder, 13 

Creamed. 34, 1S8 

With Celery, 37, 188 

Cocktail, 35 

With Ci-ackers, 35 

Croquettes, 35 

Currv, 35 



OYSTERS 

Cutlets, 34 
Fried, 36 

" with Tomatoes, 36 
Fricasseed, 37 
Panned, 188 
Patties, 37 
Roulettes, 37 
Pourette, 37 
Raw, 37 
Sauce, 107 
Salad. 38, 117 
Squizzled. 1S9 
And Sherry, 188 
Soup, 13 

PAINT. TO REMOVE, 318 

PANADA. 284 

PANCAKES, 202. 252 
Adirondacks, 301 

PARKER HOUSE ROLLS. -.'03 

PARSLEY. 131 

PARSNIPS, 133 

PARTRIDGE, 93 

PASTE, 317 

PASTRY. 232 

A Very Good. 232 
Beef Dripping, 233 

" Suet. 233 
Flead. 234 
Pufl', 232, 233 

PATTIES, 238 

PEA 

Soup, 13, 283 
" Dried, 13 

PEACH 

Brandy, 304 
Canned ^ 267 
Ice Cream, 228 
Mousse, 230 
Pie, 239 
Preserves, 267 
Pickle, 174 
Short Cake. 239 



XXII 



ALPHABETICAL INDEX. 



PEAE, PICKLE, 174 
PEAS, GPiEEN, 131 

PECAN 'NUTS, 274 

PEPPEES, 132 
Sauce, 108 

PEEFUME BAGS, 316 

PHEASANT. 93 

PIE CEUST, 234 

PIES, 

Apple. 234, 235 
Cocoanut. 233 
Cherry, 235 

Eoly Poly, 23G 
Cheese, 236 
Cocoanut, 235 
Cream, 236 
Lemon, 237 

Cheese, 237 
Mince Meat, 237 

" " Little, 238 
Oraiig-e, 238 
Patties, 23S 
Peach, 239 
Potato, 239 
Pumpkin, 239 
Squash. 240 
Washington, 240 

I'lE PLANT, 267 

PICKLES 

Chili, 172 

Cucumber, 171 

"Delicious," 172 

Covernors. 172 

Mixed, 173 

Mustard, to Mix, 173 

Sweet Cherry. 374 
" Peach! 174 
" Pear, 174 
" Pineapple, 175 
" Tomato, 175 

Tomato, 175 

Soy, 175 

PIE CEUST 

For One Pie, 234 

"Atine." 234 



PIGS' FEET, 69 

PIGS' HEAD, 71 

PIGEONS, 92 

PINEAPPLE 

Ice Cream, 228 
Pickle, 175 
Pudding, 254 

PIOUANTE SAUCE, 108 

PLAIN CAKE, 221 

PLUM CAKE, 222 

Charlotte, 254 
Preserve, 266 
Pudding, 252, 253 

" Sauce for. 111 

PLUNKE^JS, 224 

POIVAEDE SAUCE, 108 

POP-OVEES, 202 
Graham, 202 
Eye, 203 

POEK 

Bacon. 68 

" Broiled, 68 
" To Cook, 68 
" Fried, 6S 
Ham, Baked, 70 
Boiled, 70 
" Broiled, 70 

To Cure, 70 
'• Fried, 70 
" Steamed, 71 
Pigs' Feet, Uroiled. 69 
" " Fried. 70 

Head, 71 
" " Pudding. 69 

Cutlets, 68 
liCg of. Eoasted, 71 
Stewed, 71 
Meat Cakes, 72 
Poor Man's Goose. 69 
Salt for Larding, 67 
Sausage, 73 

" " Boiled. 73 



ALPHABETICAL INDEX. 



XXIII 



PORK — Continued. 

Sausag-e, Broiled. 73 
" Fried, 73 
Rolls, 73 
Scrapple, 72 
Spare Ribs, 72 
Sucking Pig, 67 
Tenderloins, 179 

POTATOES, 3 33 
Pie, 239 
Pudding, 251 
Soup, 14, 83 

POUND CAKE, 221 

POULTRY, 74 

PRESERVE.S— 

Apples. Caked, 262 
Fried, 262 
" Marmalade, 262 
Stewed, 262 
Blackberries, 263 
Cherries, 264 

" Erandied, 265 
East India, 268 
Fruits, 268 
Grape Juice, 265 
Peaches. 267 

Canned, 267 
" Marmalade, 266 
Pears, 265 

Plums, P.randied, 266 
" Damson, 26G 
" Marmalade, 266 
Pie Plant, 267 
Ouince. 268 

" and Apple, 267 
Raspberry, 270 
Strawberry, 270 

" " Jam. 271 

in Sun, 271 
To Sterilize, 271 
Syrup for, 271 
Tutti-frutH. 268 
Vegetable :Marrow, 271 
Watermelon, 271 

PRUXE JETJ.Y, 260 
Pudding, 2"t 



PUDDING 

Alberry, 241 
Ambrosia, 242 
Apple Dumpling, 242 
" Float, 242 

Fritters, 242 
*' German, 242 
" and Tapioca. 243 
Apricot Eggs, 242 

" Muscovite, 243 
Short Cake. 243 
Bavarian Cream, 243 
Batter. 244 
Bread, 244, 245 

" and Butter, 244 
" Tarts, 24.-> 
Brighton. 245 
Brown Bettj% 245 
" Bread, 24."j 
Caramel. 246 
Carrot, 246 

Charlotte Russe, 246. 247 
Chocolate, 248 

Custard, 248 
Cocoanut. 246 
Cream, 247 
Corn meal. 247 
Cornstarch, 249 
Custard, Baked, 247 
Boiled, 249 
" Fried, 248 
Souffle, 321 
Damson Dumplings, 249 
Diplomatic. 249 
Duchess. 332 
Friar's Omelette, 250 
Fig, 250 

" in Cream, 250 
Fruit and Farina, 250 
German Ice, 251 
Hollandaise, 251 
Italian Cream, 251 
Kiss, 251 
Mountain, 252 
]\[armalade. 252 
Pancakes, Fried, 252 
Pineapple, 254 
Plum, 252. 253 

Charlotte. 254 



XXIV 



ALPHABETICAL INDEX. 



PUDDING— Continued. 
Prime, 254 
Potato, 254 
Queen of, 255 
Rice, 255 

" and Frnit, 255 

" Iced, 255 

•' Plain, 256 
Roly Poly, 256 

•• ' " "^ Cherry, 236 
Savarin, 257 
Sonffle. 256, 2b7 
Snow, 258 
Spanish Cream. 25S 

PnfP, 258 
Spono-e.. 259 
Snet, 259 

Sauce. 259 
Swedish, 259 
ToolhKonie. 26(i 
Transparent. 2(iO 
Venetian. 260 
Venoise, 260 
Yorkshire, 261 

PUFF PASTE AND P,L0ATER,16S 
Pastry, 232 

PTTMPKIN PTE, 239 ' 

Soup, U 

QUAIL, 94 

QT^EEN CAKE, 222 

QUEEN OF PUDDINGS, 255 

QUINCE PRESERVES. 267 

QUTC-K BROTH, 4 

EASPBEPvRY PRESERVES, 270 
Vinegar. 174 

REINE A LA SOUP. 15 

REFRIGERATOR, TO CARE 
FOR. 311 

RESTOKATiVE JELLY, 280 

RICE 

To BoiL 147 

Casserole, 148 

and Cheese. 14S 

Crnc|uettes, 14S 



RICE 

Pudding'. 255 
Crurai>ets, 204 
Rissoto Milanese, 148 
SaA^ory. 149 
Sweet, 149 
Socles, 149 
Timbales of, 1^9 
and Wine, 150 

ROBERT SAUCE. 110 

ROLY POLY PUDDING, 256 

ROMAINE DRESSING, 110 
Salad, 118 

RO:»IAN PUNCH, 230 

ROUX. BROWN, 109 

White, 109 
ROYAL ICING, 225 
RUM PUNCH, 302 

RYE MEAL MUFFINS, 201 
PufPs, 203 

SADDLE OF MUTl^ON, 54 

OF VENISON. 94 

SALAD 

Artichoke, 114 
Asparagus. 11^ 
Calf's P^rains, 114 
Cauliflower, 115 
Celery, 115 
Cheese. 114 
Chicken, 115 
Dressing- for, 115 
Endive, 116 
"F. F. v.." 116 
French Dressiiig- for, 116 
Jardiniere, 116 
Lettuce, 116 
Lobster, 116 
Mayonnaise. 117 
Orang-e. 117 
Oyster, 117 
Potato. 117, 118 
Romaine, 118 
Sweet Bread, 117 
Tomato, 118 

with Caviare. Ill, 118 



ALPHABETICAL INDEX. 



SALAD Contiimed. 
Vegetable, 119 
Vinegar for, 119 
Walnut and Peas, 119 
Watercress, 119 

SAGE AND ONION SAUCE. 110 

SALLY LUNN, 205 

SALMON, 25 

SALSIFY, 141 

SALT FISH. 30 

SALT POPJv, 67 

SANDWICHES 
Boiled, 292 
Caviare. 293 
Celery, 293 
Cheese, 293 

Cream, 293 

Hot, 294 

Potted, 293 
Cherry, 294 
Chicken. 294 
Fif?h. 294. 297 
Fried, 294 
Ham. 294 
Hot, 295 
Lettuce, 295 

Mayonnaise and Olives, 296 
Leberwurst, 296 
Olives, 295 
Raisins. 295 
Roast Beef, 290 
Sardine, 292 
Sausacre, 297 
Spanish, 290 
Tomato, 296 

SAIJDINES, 32 

SAUCE 

Alg-onquin, 96 
Anchovy, 96 
Apple, 96 
Asparao-us, 97 
Bearnaise, 97 
Bechamel. 97 
Brains. 9S 
Bread, 98 



SAUCE 

Bread, with Onions, 98 
Brown, 99 
Caper, 99 
Cauliflower, 97 
Celery, 101 
Cider, 99 
Cherry. 101 
Clotted Cream, 100 
Cranberry, 100 
Cream. 99, 100 
Cuciimber, 100 
Devonshire. 100 
Drawn Butter, 101 
Dutch. Ti)l 

for Fish. 102 
Egg, 102 

•' Balls, 102 
Epicurean, 102 
Fairy Butter, 102 
Fish, 102, 106, 110 
Force Meat Balls, 103 
Garlic Wine, 103 
German, 103 
Giblet, 103 
Hard, 104 
Hollandaise. 104 
Horse Radish, 103 

" " Butter, 104 

" •• Vinegar, 104 

Jelly, 104 
Lemon, 104 

Syrup, l05 
Lobster,* 102 
Maitre d'hotel, 105 
]\Iaple Sugar, 105 
^layonnaise. 106 
iMeited Butter, 105 
:N!int. 105 

Aronti)elier Butter. 106 
Mustard, 106 
Onion Coloring, 107 

" Juice, 107 
Orange. 107 
Oyster, 107 
Pepper, lOS 
Piquante. 108 
Poivarde, 108 



XXVI 



ALPHABETICAL INDEX. 



SAUCE 

Pudding-, 108, 109 

Phim Pudding, 111 

Robert, 110 

Eomaine, 109 

Eonx, White and Brown, 109 

Sage and Onion, 110 

Soubise, 110 

Swedish, 106 

Tartar, 111 

Thickening with Eggs, llo 

Tomato, 111 

Vanilla, 112 

White, 112 

" with Mushrooms, 111^ 
Wild Duck. 113 
Wine, 112 

SAUSAGE, 73 

SAVAIUN. with Rum, 2'.1 

SAVORIES 

Anchovies, 166 

" Straws, 166 

" Toast, 166 

Bacon. 166 
Butter, 170 
Caviare Canapes, 167 
Crackers. 107 
V.gg, 167 

Gascony Butter, 167 
Hani Butter, los 
Iced, 169 

Olive Custards, 168 
Puff Paste, and Bloater 

" Paste, 168 
Sardine, Butter. 168 

" Broiled, 168 

" with Cheese, 169 
Savory. 169 
Semolina, 170 
Scotch Woodcock, 170 
To Serve, 166 

SCALLOPS. 26 

SCORCJI, on Linen. 319 

SCRAT'PT,E, 72 

SCOTCH WOODCOCK, 170 



SCOTCH EGGS, 164 

SHAD, 25 

SHANDY GAFF, 302 

SHOES, To Soften, 308 

SHORT CAKE 
Apricot, 243 
Ham, 204 
Peach, 241 
Prune, 241 
Strawberry, 240 

siberian punch, 302 
Sirloin of beef, 67 

SMELTS, 27 

SNIPE, 94 

SNOW PUDDING, 258 

SOFT CAKES, 221 

SOUBISE SAUCE, 110 

SOUFFLES, 321 

SOUPS— 

Artichoke, 2 
Asparagus, Cream of, 15 
Baked, 4 
Bean, 3 

" Baked, 3 
Beef, 2 

'• Stock, 3 
Beets, Cream of, 15 
Bouillion, 2 
Bread. 4 
Broth. Quick, 4 
Calf's Head. 10 
Cauliflower, 7 
Celery. 5 

" Cream of, 6 
Chicken Broth. 5 

Gumbo, 10 
Chowder, Fish, 8 
Clam, 6 

'' Bisque of, 4 
Claret, 6 
Coloring for, 7 
Composilion of, 1 



ALPHABETICAL INDEX. 



SOUPS— Continiied. 

Consomine. Royal, 6 
Corn, Cream of. 13 

" G 
Crecy, 7 
Fish' Chowder, 8 

" 8 
Flemish, 9 
Game. 10 
Glaze. 9 
Gumbo, 10 

I.ettnce, Cream of, 15 
Milk, 287 
Minestrone, 11 
Mock Turtle. 10 
Mutton. 11 
Normandy, 11 
Onion, 12 

" Baked, 12 
Oxtaii. 12 
Oyster Chowder. 13 

Soup, 13 
Pea, 13 

" Pried. 13 

" and Cream, 287 
Potato, 14 
Pumpkin, 14 
Quenelles for, 14 
Quick Broth, 4 
Rice and Tomato, 14 
Reino. a la, 15 
Spinach, Cream of. 1.5 
Stock, Brown, 5 
White, IG 
T;ipioen, Ti 

" Cream of. 15 
Vegetable. 16 
A^'eal, 16 

SPICE CAKE, 221 

Plaster. ?,17 

SPANISH BUN, 223 
SPAGHETTI, 152 
SPINACH, 140 
Soup, 15 

SPONGE CAKE, 221 
Pudding, 258 

SPONGES, To Clean. 313 



SQUASH 

Summer, 143 
Winter. 1.43 
Fried, 321 
Griddle Cakes, 143 
Pie, 240 

STERILIZE, Fruits to, 270 

STOCK 

BroAVB, 6 
White, 16 

STR.^WBERRIES AND RUM, 258 
Preserves, 270 
Shortcake, 240 

SUET, To Chop. 311 

SUGAR. 259 
Lemon, 272 
Orange, 272 

SUNSHINE CAKE, 223 

SWEET BREADS, 64, 65, 66, 116, 
117, 189 

SWEIT HERBS, 305 

SWEDISH PANCAICFS. 259 
Sauce, 106 - 

SYRUP, 217 

TAPIOCA SOUP, 16 
And Apple, 243 
With Cream, 284 
Cream, 284 
Porridge, 284 

T.ARTAR SAUCE, 111 

TEA CAKES, 205 

TEA 

To Make, 302 
Flavors, 203 
Punch, 304 

TERRAPINS, 28 
Mock, 66 

THICKENING, with Eggs, 113 

TOAST, 180, 289, 290 



XXVIII 



ALPHABETICAL INDEX. 



TOMATOES. 143 
Catsup, 175 
and Caviare, 118 
Sa]acl, 118 
Sauce, 111 
Soup, 15 
Soy, 176 
Toast, 181 

TONGUE, 46 

TOOTHSOME PUDDING, 260 

TEANSPAEENT PUDDING, 260 

TPvIPE, ]S1 

Crearned, ]?] 
Cutlets, 181 
Dio-estion of, 182 
Fried, 181 
a la Mode, 182 
with Oysters, 182 
to Prepare, 181 

TUEKEY 

to Cook, 90 
Boiled, 88 
P.r oiled, 88 
P.reast of, 88 
CreaiTied, 88 
Minced, 89 
Eoastinp- of, 84 
Roast, 88 
Stewed. 89 
Stnfifing for, 89., 90 
Wild, Poasled. 94 

Chestmit Fillino, 94 

TUPNIPS, 145 

TITRPENIINE. Uses for. 319 

T^SEFQL HINTS: 

Black Beetles, to Kill. 308 
Blankets, to Wash. 314 
Bread Crumbs. 310 

" " for Soup, 303 

Pried, 310 
Breading-, 309 
Burns, 312 
Cake Crundjs, 310 
Chapped Hands, 317 
Cheese, to Keep, 308 
Cleaning- Mixtni-e for Bhick 



USEFUL HINTS 
Goods, 315 

Cleaning Mixtiire for Car- 
pets, 315 

Cleaning- Mixture for Cloth- 
ing, 315 

Cleaning Mixture for Pugs.31.) 

Cleaning Mixture for Wool- 
ens, 316 

Cornstarch, to Use, 308 

Cockroaches, to Kill. 308 

Cold Cream, 316 

Cook, Lessons for, 318 

Cracker Crumbs, 309 

" to Make. 300 

Croutons, for Soup, 309 

Cream Cheese. 308 

Currants, to Clean. 305 

Drains, to Clean, 311 

Economy, 305 

Ego- Stains. 307 

Figs, to Freshen, 308 

Flat Ii-ons, to ("lean, 31 1 

Flour, to Brown, 305 

Furniture Polish. 314 

Fruit, to Clean. 312 

Food, to Keep Warm, 311 

Gelatine, to Prepare, 310 

Glass Jars, to Clean, 313 

Javelle Water, 322 

Tnk Spots, 314 

Kettles, to Clean, 310 

Lemons, to Keep, 307 

Left Overs, 31(i 

Lime Water, 312 

Meats, to Keep, 313 
to Cook, 306 

Meat, 306 

Meringues, 313 

]Nretals, to Clean, 317 

:\rush, 309 

Aiushroom Powder. 308 

Onion Juice. 313 

Paint, to Remove Smell of, 31 S 

Paper Bags, to LTse, 315 

Paste. 317 

Perfume Bags, for Bath. 316 

Refrigerator, to Care for. 311 

Silver, to Clean, 311 

Shoes, to Soften, 318 



ALPHABETICAL INDEX. 



USEFUr. HINTS— Ccintimied. 
Spice Plaster, 317 
Sponges, to Clean, 313 
Siiet, to Chop, 311 
Sweet Herbs, 305 
Scorch, on Linen, 319 
Turpentine, Uses of, 319 
Utensils, to Clean, 312 
Vegetables, Steamed,. ^.^^^ 
Velvet, to Restore, 315 

VANTIJ.A ICE CREAM, 228 
Sauce, 112 
Sugar, 271 

VEAL 

Birds, 55 

Tilanqiiette of, 5(j 
Hreast of, 55 
Callops, 56 

Calf's Brains, Baked, 58 
" " Cro(|uettes, 58 

Head. Fried, 58 
" ■' to Prepai'e, 58 

Boiled, 60 
Soup. 10 
■' Terrajiin, 60 
Cream of, 56 
Cutlets, 57 

" with Cream, 57 
" " Macaroni, 57 

French Pie, 60 
Fricandeau, 59 
Fritters, 59 
Italian Cheese of, 61 
Liver, with Bacon, 61 
" Balcod, 62 
" Braised., 62 
Cake, 62 

in Chafing Dish. 1ST 
" Larded, 62 
Stewed, 63 
" I'arrapin, 66 
Loaf, 64 
Loin of, 63 
Minced, 64 
Pie. 54 
Sweetbreads, 
Baked, 64 
Cutlets, 64 



^'KAL 

Fried, 65 

Havanese, 65 

Patties. 66 

Salad, 117 

Truffled, 66 

Creamed, 1S9 
Sefton. 180 
Soup, 16 

VEGETABLES 

Artichokes, 121 

Globe, 121 
Asparagus, 1£0 

" Creamed, 120 

Bananas, 121 
Beans, 

Green, 122 

Lima, 122 

Boston Baked, 122 
Beets, 121 

Brussels Sprouts. 121 
Cabbage, 

Baked, 122 

Boiled. 123 

and Butter, 123 

Cold Slaw, 123 

Fscalloi^ed, 123 

Hot Slaw, 123 
Cardoons. 124 
Carrots a la Maitre d'hotel. 12J 

Stewed, 124 
Cauliflower, Boiled. 125 

Avith Cheese, 126 

Salad, 115 
Celery, Salad, 115 

Stewed, 126 
Corn. Baked. 124 

Boiled, 124 

Creamed, 125 

Cake, 125 

Cakes, 125 

Esca Hoped, 125 

Fritters, 125 

Pudding, 125 
Cucumbers, 126 

for Fish, 127 

Fried, 127 

Dressed, 127 

to Prepare. 126 



ALPHABETICAL INDEX, 



VEGETABLES — Continued. 
Egg Plant, Fried, 127 

^Stuffed, 127 
Kohlrabi, 128 
Mushrooms, Baked, 128 

with Butter. 128 

Stewed, 128, 129 
Onions, Baked, 130 

How to Prepare, 129 

with Cream, 129 

Custard. 129 

Fried, 129 

Fritters, 129 

in Gravy, 130 

Maitre d'hotel, 130 

Steamed, 130 

Stuffed, 130 
Okra, 131 
Parsley, Fried, 131 

to Prepare. 131 
Parsnip Balls, 131 

Boiled, 131 

Fritters, 131 

Fried, 131 
Peas, Dried, 132 

Green. 131 

Soup, 13 
Peppers. Croquettes of, 132 

for Winter Use, 132 
Potatoes, a I'Anna, 133 

Baked, 133 

Balls, 133 

to Boil, 133 

Boiled, 133 

Cadeau, 133 

and Chocolate. 134 

Cake, 137 

Cakes. 134 

Creamed. 134 

Croquettes, 134 

Crumbed. 135 

Escalloped. 135 

French Fried, 135 

Fried, 135 
" and Parslej-, 136 

Hash Brown, 136 

Klosse, 136 

Loves, 137 

Lyonnaise, 137 

■^raitre d'hotel, 137 



Potatoes 

Princess, 137 

Puff, IBS 

Rissoles, 138 

Roast, 138 

Saratoe-a, 138 

Snow, "138 

Souffle. 139 

Soup, 14 

vStewed. 139 

Sv.'eet Baked. 140 
Boiled, 140 
Candied. 140 

Turnovers, i40 
Salsify, Boiled, 141 
" Cakes, 141 
Sour Kraut, 14"^ 

To Pickle. 142 
Spinach, 140, 141 
Squash, Summer, 143 

Summer, Steamed. 142 

Winter, 143 

" Griddle Cakes, 143 

Fried, 321 
Tomatoes, with Brains. 143 

An Gratin, 144 

with Chicken, 143 

Devilled, 144 

Fried, 144 

Pilau, 145 

Stewed, 145 

Stuti'ed, 145 
Turnips, in Butter, 145 

and Bread Crumbs, 145 

Stewed, in Gravy, 145 

Mashed, 146 

and Peas, 146 
Vegetable Marrow. 146 

Preserves, 271 

Stuffed, 146 

VEXTSON. 190, 95, 94 
VETsETIAlvr PUDDTIS^G. 260 
VENOTSE PUDDING, 260 
VERMTCELLL 3 52 
VINEGAR, for Salad, 119 
VOL- AU- VENT, 241 
WAFFLES, 205 



ALPHABETICAL INDEX. 



WALNUT AND PEA SALAD, 119 

WAESHAW PUNCH, 203 

WASHINGTON CAKE, 223 
Pie, 240 

WATERCRESS SALAD, 119 
Melon Preserves, 271 

WELSH RAREBIT, 159. 190 

WEST POINT PUNCH, 303 

WHITE FISH, 27 
Grape Ice, 229 



WHITE FISH 

Mountain Cake, 224 

Sauce, 112 
Stoclc, 16 
Piidding-s, 180 

WIESBADEN ICE CREAM, 229 

WINE 

Catsup, 176 
Jelly, 269 
Sauce, 112 

YEAST, 206 

YORKSHIRE PUDDING, 261 



SOUPS. 



(GENERAL COMMENT.) 

So much has been written on the subject of soups and 
of their importance or non-importance, that it is not pro- 
posed to discuss these points here. Soup is intended to ^^rc- 
pare for a dinner, therefore, the rich, thick soups, which 
are really a meal in themselves, should be omitted when a 
dinner of several courses is to follow. 

Light, nutritious soups and broths should, however, 
find a frequent place on every table. 

Stock being the basis of all meat soups and sauces, it is 
essential that we should have a proper knowledge of the 
most complete and economical method of extracting from a 
certain quantity of meat the very best possible stock or broth. 

Meat is composed of fibres, fat, gelatine, osmazome and 
albumen. The fibres are inseparable and constitute the 
remains of the meat after long cooking. Fat is dissolved by 
boiling ; gelatine is dissolved and is the basis and most nu- 
tritious portion of the stock ; when it is abundant, the stock 
when cold becomes a jelly. Osmazome is that part of the 
meat which gives flavor and perfume to the stock. When 
meat is roasted the osmazome appears to have a higher per- 
fume, and so when you use the remains of roast meat in 
your soup you have always a finer flavor. Albumen is of 
the nature of the white of eggs. 

Bones ought always to form a large part of the stock. 
They contain gelatine and a fat-like marrow, and by always 
breaking the bones in pieces you obtain better results. 

Beef makes the best stock. Unless fowls are old and 
fat they give but little flavor to soup. Old pigeons make 
an excellent stock. The best stock is obtained from the 
freshest meat. When the meat boiled in the stock-pot is to 
be used as a meat course at dinner or for other meals it is 
best to have it in one piece. The stock-pot should always be 



2 THE 3-6-5 COOK BOOK. 

kept covered, and the contents should gently simmer, the 
vegetables being removed when tender. The contents of 
the stock-pot should be carefully skimmed and strained, and 
above all, the stock-pot should be absolutely clean. 

ARTICHOKE (JERUSALEM) SOUP. 

Two slices of ham, one-half a head of celery, one turnip, 
one onion, two tablespoonfuls of butter, four pounds of 
artichokes, one pint of boiling milk or one-half cream and 
and one-half milk, one teaspoonful of salt, a little cayenne, 
two lumps of sugar, three pints of white stock. Cut the 
vegetables and ham into pieces and fry in the soup kettle 
with the butter. Cook these for fifteen minutes, stirring 
them well all the time. Wash and pare the artichokes, cut 
them in pieces and add them with one-half of the stock to 
the other ingredients ; when the vegetables are all tender 
put in the rest of the stock ; stir well, add the seasoning and 
when it has cooked ten minutes mash through a sieve ; now 
return to the kettle and stir in the boiling milk or cream. 
Serve with small pieces of bread fried in butter. 

BOUILLON. 

Four pounds of lean beef, three carrots, three leeks, one 
turnip, one head of celery, one bunch of parsley, one bay 
leaf, one onion with four cloves stuck in it, one garlic clove. 
Cut the beef in pieces, put into six quarts of cold water, 
two tablespoonfuls of salt ; put on to boil, then skim off the 
froth, then let it simmer slowly for an hour; skim all the 
fat off, then add the vegetables not cut in pieces, boil for 
three and one-half hours ; remove the vegetables and meat, 
strain the soup ; when cold take off all the fat and heat the 
soup, strain through a napkin. The fat is excellent for 
frying purposes. 

BEEF SOUP. 

Three pounds of beef, one pound of bone — the shin of 
beef is very good for soup, provided there is enough meat 
on it ; have the bones all cracked. Five quarts of cold 
water, one teaspoonful of salt, two carrots, two onions, in 
which stick two cloves, six leeks, one head of celery, one 
umip. Put on the fire in the soup pot the cold water and 



SOUPS. 3 

the meat and bone ; when the soup boils add one-half tea- 
cup of cold water ; this will accelerate the rising of the 
scum ; skim, repeat this three times, the broth ought then 
to look clear, tlien add the vegetables ; as soon after as the 
soup boils put it on the corner of the stove and let it simmer 
there for four or five hours ; when the vegetables are done 
remove them from the soup. It may be necessary to add a 
little more salt when the soup is served. 

BEEF STOCK. 

One shin of beef cut in pieces, bones and meat ; six 
quarts of water. Fry together one quart of onions and 
three carrots until they are brown, then put them into the 
soup pot and one bunch of parsley, one head of celery, four 
bay leaves, six cloves. Let the soup boil gently at least six 
hours, then strain ; the next day remove all the fat, and 
when the soup is needed heat it, adding vermicelli, barley 
or rice to it ; if vermiceli, soak it in warm water for a few 
minutes ; if barley, it must be cooked slowly for several 
hours in water; rice must be cooked in boiling water; Ital- 
ian paste does not need cooking; put it in the soup when 
served. 

BAKED BEAN SOUP. 

It is always good economy to make a much larger dish 
of baked beans than will be used at one time. Reserve a 
portion of them for to-morrow's salad and put the rest over 
the fire with a quart of water and soup vegetables and 
herbs; simmer an hour and press through a sieve; return 
to the fire, stir in a teaspoonful of flour, wet with milk to 
prevent settling, and dilute the soup to the proper consis- 
tency with hot milk. 

BLACK BEAN SOUP. 

One pint of black beans, soak them over night in three 
quarts of water; boil them three hours with any bones or 
meat you have, or with one pound of lean beef and a slice 
of salt pork ; two onions sliced ; when the beans are very 
soft rub the soup through a sieve, add a little spice and 
cloves, if liked. Cut up one lemon into thin slices and put 
in tureen with three hard-boiled eggs sliced and one gill of 



4 THE 3-6-5 COOK BOOK, 

port or sherry ; this addition is not necessary ; strain the 
soup into the tureen, stirring well. 

BREAD PANADA SOUP. 

Three pints of water, add three tablespoonfuls of bread 
broken in small pieces, one saltspoonful of salt, one table- 
spoonful of butter. Put these on a very hot fire and stir 
constantly for twenty minutes. 

Mix together the yolks of four eggs with one teacup 
of cream or milk, one tablespoonful of butter; put the 
boiling soup into the tureen and stir in the yolks, etc., stir- 
ring all the time, and serve at once. 

BAKED SOUP. 

Two pounds of any kind of meat trimmings or odd 
pieces, two onions, two carrots, two ounces of rice, one 
pint of split peas, four quarts of cold water, one teaspoon- 
ful of salt, a little pepper. Cut the meat and vegetables in 
pieces, add the rice and peas, season with the salt and pep- 
per ; put all into a jar, fill in with the water, cover closely 
and bake for four hours, then strain and serve. 

This soup is very good and wholesome, and can be 
made in the oven when the top of the stove is occupied. 

BISQUE OF CLAMS. 

Take thirty clams, boil them in their own juice for five 
minutes, drain and chop them very fine. Put into the 
saucepan four ounces of butter, two ounces of flour, one- 
half saltspoonful of salt, one-half teaspoonful of pepper, a 
little cayenne, one pint of milk ; stir constantly, and just 
before the mixture boils move from the fire, strain and heat 
again ; the butter and flour must be quite smoothly blended 
before the milk and other ingredients are added. 

• A QUICK BROTH. 

One pound of lean beef cut in fine pieces and some 
chicken bones well broken up ; add one quart of cold water, 
one carrot, one onion, a little celery and one saltspoonful of 
salt. Boil gently together for one hour, strain and serve 
with toasted bread. 



SOUPS. 5 

BROWN SOUP STOCK. 

Six pounds of beef from the shin (tiiree pounds of meat 
and three pounds of bone), six quarts of cold water, one- 
half teaspoonful of pepper-corns, six cloves, one bay leaf, 
three sprigs of parsley, three of thyme, three of sweet mar- 
joram, one carrot, one turnip, one large onion, two stalks 
of celery, all cut fine ; one tablespoonful of salt. Wipe the 
meat with a clean, damp cloth— never wash meat for soup ; 
cut the meat into small pieces, break up the bones ; fry one- 
third of the meat with the marrow from the bones ; put the 
rest of the meat with the bones into the soup kettle, add 
the water, let it stand one-half hour, then add the fried 
meat and cook all slowly, never boiling, only simmering, 
for six hours. Cover the soup tightly. One and one-half 
hours before finishing the soup, add the vegetables, then 
strain and cool quickly. The next day remove the fat before 
using the stock, 

CHICKEN BROTH. 

Take one-half of an old chicken, remove the fat and 
skin, break up and pound the meat and bones ; then place all 
in a stew-pan and add one quart of cold water with one table- 
spoonful of cut leeks or one small onion, twenty blanched 
and peeled almonds, one blade of mace, and a saltspoonful 
of salt. Stir the broth until it boils, then skim carefully; 
after that remove from the hot fire to the cooler part of the 
stove and let the broth simmer for two hours, strain the 
broth and put away to cool, unless it is desired at once. 
Serve with slices of hot toast. 

CELERY SOUP. 

Take one quart of good stock either made from veal or 
the water in which chickens have been boiled ; put on the 
fire one-half cupful of rice and one pint of milk and grate 
into this the white part and the root of two heads of celery ; 
let the rice cook slowly, add more milk if the rice becomes 
too stiff ; when it is tender mash it through a colander and 
add to the stock, with one teaspoonful of salt, a little white 
pepper, a pinch of cayenne and let all boil up once. Serve 
in hot tureen. 



6 THE 3-6-5 COOK BOOK. 

CLAM SOUP. 

One shin of veal, cut into pieces, one bunch of herbs, 
three quarts of water, cook for three hours, skim carefully, 
strain and then put back into soup kettle, add fifty clams 
chopped fine one quarter of an hour before serving, with 
four large crackers grated. 

CLARET SOUP. 

One quart of boiling water; soak one cup of sago in a 
little cold water for a few hours ; add to the boiling water, 
one-half cup of sugar ; boil together ; add one lemon sliced 
very thin ; just before serving put one stick of cinnamon in 
one pint of claret, and boil for two minutes. Serve hot. 

CORN SOUP. 

One quart of water, six ears of corn, cut oft' the kernels 
and scrape the cob well ; boil the corn in the water one and 
one-half hours, then mash through the colander. Take 
butter the size of an egg, put into the frying pan with one 
tablespoonful of flour, stir until smooth, but not brown, then 
add one pint of sweet milk ; add to the corn and boil up 
once. 

CREAM OF CELERY SOUP. 

Two large heads of celery, cut very fine, put on to boil 
in one quart of milk and add one cup of rice, cook slowly; 
when the celery is tender and the rice cooked, rub them 
through a coarse sieve ; return to the soup kettle, add a little 
more milk if too thick and then add one quart of good veal 
or chicken broth, a little salt and pepper. 

CONSOMME ROYAL. 

Four pounds of beef cut in pieces and one chicken 
which has been half roasted and cut in pieces. Put four 
quarts of cold water into the soup kettle, add the beef and 
one ounce of salt ; as soon as it boils, skim, add the chicken, 
one carrot, one turnip, one leek, one onion with four cloves 
stuck in it, one bay leaf. Boil all slowly for four hours, 
then strain, put back into the kettle with the white of one 
egg beaten stifi" and let it all boil up once more, then strain 



SOUPS. 7 

again. Serve with royal custard. To make this, take two 
yolks of eggs, and one whole egg, a little pepper and salt, 
one-fourth of a pint of milk, one-fourth pint of the con- 
somme, mix well together. Butter a small cup or mold, fill 
with the custard, bake slowly for a few minutes or until the 
custard is solid ; when cold, cut into small dice and serve in 
the soup. 

CRECY SOUP. 

Slice one pound of carrots, put into the stew-pan, one- 
half pound of butter, when hot, fry the carrots, four leeks 
cut fine, one onion sliced, together for five minutes, then 
add one quart of good chicken broth and one-fourth pound 
of breadcrumbs; simmer until the carrots are done, then 
press all through a fine sieve, then return to the soup pot 
and add two quarts of chicken broth, stir well until it boils, 
then simmer for one hour, skim off all the fat and strain, 
serve in a tureen. Serve with fried bread, cut in small dice 
pieces. 

PUREE OF CAULIFLOWER. 

Put one small cauliflower in three pints of white stock, 
boil for thirty minutes. Stir two tablespoonfuls of flour 
well mixed with one tablespoonful of butter into this, and 
then boil ten minutes. Press through a sieve, add one cup 
of cream and let all just boil up ; put into the well heated 
tureen one and one-half cups of whipped cream ; pour over 
the soup ; serve hot ; add salt and pepper when first cream 
is added. 

COLORING FOR SOUPS— i. 

One cup of brown sugar, one-half dozen whole cloves, 
one cup hot water ; let them all boil until the liquid is quite 
dark brown in color, then bottle it. Add a teaspoonful to 
any soup, you desire to darken in color. 

COLORING FOR SOUPS— 2. 

Take onions and cut them in slices and put them into 
a moderate oven, leave until they are black chips (not 
burnt). These may be bottled and are by some considered 
far better for coloring soups and gravies than burnt sugar. 



8 THE 3-6-5 COOK BOOK. 

FISH CHOWDER. 

Put half a pound of sliced salt pork in the bottom of a 
saucepan and fry brown ; take it out, and put in layers of 
potatoes, onions and fish sliced, seasoning each layer with 
plenty of salt and pepper, using about three pounds of fish, 
and a quart each of potatoes and onions, cover with cold 
water, bring gradually to a boil, and cook slowly for thirty 
minutes; then add two pounds of sea-biscuit soaked for 
five minutes in warm water, and boil five minutes longer 
and serve. 

FISH SOUP. 

Put into the frying-pan one-half pound of butter, four 
carrots cut fine, three onions sliced, two heads of celery cut 
fine, two shallots cut fine or one clove of garlic, three 
cloves, one bay leaf, one little bunch of thyme and parsley ; 
fry all these until they are brown ; then add one pint of 
white wine and three quarts of boiling water, one teas- 
spoonful of salt, and one saltspoonful of pepper ; put with 
these six pounds of any good fish, let all simmer for two 
hours ; when finished, strain through a cloth ; serve hot. 

MARYLAND CHOWDER. 

There is nothing better for a chowder than a large cod 
or haddock. Two pounds of fish, one-half pound of water 
crackers, two ounces of butter, one pint of oysters or clams, 
one gill of cream, one gill of water, one onion sliced, one 
tablespoonful of salt, one-half teaspoonful of pepper, one- 
half teaspoonful of mace, one-third teaspoonful of cayenne. 
Put the water into the soup kettle, then the onion, one- 
half the fish, the skin side down; sprinkle in one-half the 
salt and pepper, etc., then one half of the oysters or clams, 
cover all with the butter in small lumps and one-half of the 
crackers ; the rest of the fish, oysters, seasoning, butter and 
crackers; pour over the cream having first boiled it. If 
the oysters have much liquor, you do not need the water ; if 
the chowder is too dry add a little more water, cover closely 
and cook one-half hour, serve on a platter; milk maybe 
used instead of cream. One-half pound of bacon or salt 
pork gives a good flavor. To be eaten on plates with a 
fork, not as a soup. 



SOUPS. 9 

FLEMISH SOUP. 

One dozen sliced potatoes, two heads of celery, two 
onions, four pounds of shin of beef, four quarts of water, 
salt, pepper ; boil together three hours, then add one-half 
pint of boiling milk or hot cream and one teaspoonful of 
sugar. 

GLAZE. 

This is one of the most valuable aids to good cooking — 
it will keep for years. It is not always possible to have 
stock in the house at all times, especially in summer — with 
glaze one does not need to have it. 

Take six pounds of lean beef, the leg is the best ; part 
of a knuckle of veal, with the beef to weigh six pounds; 
cut all into small pieces with one-half a pound of lean ham ; 
do not let any of the outside of the ham go in the pot. Put 
these into the soup with five quarts of water, three onions 
with two cloves stuck in each, one carrot and one head of 
celery; let all come to the boiling point, then skim, then 
place on the back of the range and let it simmer for six 
hours — it is now an excellent foundation for clear soups or 
gravies by adding one teaspoonful of salt, but do not add 
any salt, if it is intended to reduce to glaze ; just strain the 
stock through the colander, place in an earthern crock, 
put back the meat and vegetables with four quarts of boil- 
ing water and boil all four hours longer, then strain and 
place in another crock or bowl ; next morning, take the two 
stocks, heat them and strain again, then unite them in one 
large pot and let it boil as fast as possible, be sure not to 
cover it ; when it is reduced to three pints, then put it into 
a smaller pot and boil until it is thick and of a brown color ; 
be very watchful that it does not burn, as this is the 
dangerous time. When you have only a little over a pint, 
pour it into small jars or into sausage skins which have 
been well cleansed, or it can be poured on to tins and dried 
by exposure until it is dry ; if put into jars do not cover 
them until the glaze leaves the sides of the jar. To put the 
glaze into the sausage skins, tie one end very tight and pour 
the glaze through a funnel, into the skin, tie up the other end 
and hang it to dry ; when the glaze is needed cut a slice oflF 
this. 



lO THE 3-6-5 COOK BOOK. 

CHICKEN GUMBO. 

Put two slices of fat, salt pork and one tablespoonful of 
butter into the frying-pan. When hot put in one chicken 
which has been cut into pieces. Fry these brown, and then 
put them into the soup kettle with one pint of tomatoes, one 
pint of okra sliced, one onion sliced, onesaltspoonful of salt 
and two quarts of cold water ; cook together for four hours 
very slowly — the soup must not boil, only simmer — when de- 
sired, take out the chicken, cut all the white meat into small 
dice, and return to the soup ; let all come to the boiling 
point and serve. Serve with the soup, boiled rice. 

GAME SOUP. 

Take the bones and trimmings of any cold game, break 
into small pieces and put into the soup kettle ; add two 
quarts of stock (if you have it) or else cold water ; one car- 
rot, one onion, one small turnip, one head of celery all cut 
in small pieces. Let the soup boil, skim and place on the 
back of the stove to simmer for three hours, then strain 
and remove the fat. Boil two tablespoonfuls of barley 
until soft, take one half and mix with it the yolks of 
three hard-boiled eggs inoistened with one tablespoonful of 
cream, and then stir it into the soup, slowly ; put in the bal- 
ance of the barley and serve. 

CALF'S HEAD OR MOCK TURTLE SOUP. 

Take the water in which the head was boiled, two pounds 
of veal, one onion, two tablespoonfuls of chopped carrots, 
one turnip cut fine, three stalks of celery, one blade of mace, 
four cloves, twenty pepper-corns, one bay leaf, a little pars- 
ley. Put all the vegetables into a pan and fry them with 
two tablespoonfuls of butter until they are brown ; put them 
with the stock and veal ; cook slowly for one hour, strain 
the soup, return to the kettle, and add two lemons cut in 
slices, one glass of sherry or port, some salt and pepper, 
two tablespoonfuls of flour mixed to a soft paste with a 
little water, one tablespoonful of tomato catsup, some egg 
and force-meat balls. Serve. 

Any of the soup left is equally good re-heated the next 
day. 



SOUPS. II 



MUTTON SOUP. 



Take the neck of mutton, cut it in pieces, add to it three 
carrots, two turnips, two onions, all sliced, a bunch of sweet 
herbs, one tablespoonful of parsley, one teaspoonful of salt, 
a little pepper and three pints of cold water ; simmer slowly 
for four or five hours, then skim ; pass the soup through the 
sieve and return to the soup kettle to boil just once. Serve 
with barley which has been boiled separately while the soup 
has been cooking. 

MINESTRONE. 

A FAVORITE ITALIAN THICK SOUP. 

Three quarts of boiling water well salted, one piece of 
salt pork the size of an egg ; one large clove of garlic ; chop 
the garlic fine with the pork ; this is absolutely essential ; 
one handful of lima beans, one-half a carrot, one-half a 
small turnip, both chopped fine ; add these to the water and 
boil for twenty minutes, then add two large tomatoes 
(stewed and strained), two potatoes chopped fine, one ear 
of corn, the kernels cut off ; one-half a medium sized cab- 
bage — use pieces of the leaves as large as your hand, but 
remove the thick stem, one-half a pint of rice; boil slowly, 
covered, one-half an hour or until the rice and cabbage are 
done, no longer, as the cabbage becomes watery if cooked 
too much. 

NORMANDY SOUP. 

One knuckle of veal, one quart of white button onions, 
four quarts of cold water, half a loaf of bread, one quart of 
cream, two tablespoonfuls of butter, salt and pepper to 
taste, two tablespoonfuls of flour. Put veal in the soup 
kettle with onions and water, let all simmer slowly for two 
hours ; then add the bread cut in slices. Simmer slowly for 
two hours more. Remove the knuckle and press the ingre- 
dients through a sieve. Rub butter and flour together to a 
smooth paste, stir into the boiling soup, and stir constantly 
until it thickens. Add the cream, salt and pepper, and 
serve. 



12 THE 3-6-5 COOK BOOK. 

ONION SOUP. 

Fry six large onions in some butter or good dripping un- 
til they are brown, then stir in with the onions one table- 
spoonful of flour, then add one quart of hot water ; stew the 
onions till tender; add one teaspoonful of salt and one tea- 
spoonful of sugar ; when the onions are done, strain the soup 
into a hot tureen and stir quickly into it the yolks of two 
eggs in which put one tablespoonful of cream. Put into 
the soup tureen two slices of hot toast before pouring in the 
soup. 

BAKED ONION SOUP. 

Place in a dish which will stand the heat, some slices of 
bread with the crusts left on. Fry three onions in a pan 
with one tablespoonful of butter until brown, put these on 
the bread, and then fill up the dish with some good con- 
somme or stock ; sprinkle on the top some grated cheese, 
cover the dish and let the soup bake in the oven for ten 
minutes; the soup is really better served in the same dish. 
If this is not liked, be sure the tureen is hot before the soup 
is poured into it, aud that it is served at once. 

OX-TAIL SOUP. 

Two ox tails, two slices of ham, one tablespoonful of 
butter, two carrots, three onions, one leek, one head of 
celery, one bunch of sweet herbs, one bay leaf, twelve 
pepper-corns, four cloves, one teaspoonful of salt, two 
tablespoonfuls of tomato catsup, one glass of port wine, 
three quarts of water. Cut up the tails, wash them well in 
cold water, put them in the soup kettle with the butter ; cut 
the vegetables in slices, add them with the herbs and pepper- 
corns, add one-half pint of water; stir and cook these well 
together for ten minutes, then fill up the stew-pan with the 
water, and when boiling, skim well and add the salt; sim- 
mer gently for four hours or until the ox tails are tender, 
then take them out of the soup, strain it, thicken with a 
little flour, add the wine and catsup, put back the tails, sim- 
mer for ten minutes and serve. 

A dish of boiled rice, boiled dry, is very nice to serve 
with the soup, 



13 



OYSTER CHOWDER. 



Two slices of salt pork cut fine, one onion sliced, one 
pint of oysters, one pint of sliced potatoes, one quart of 
rich milk, one-half cup of fine cracker crumbs, a little salt 
and pepper. 

Cook the potatoes until they are tender ; fry the onion 
and salt pork until they begin to color, strain them into the 
oysters ; cook the oysters in their own liquor until they are 
plump, add the potatoes, cracker crumbs, and last of all the 
milk. Keep it hot, and stand for one-half hour where it 
will not cook, to ripen— this chowder depends on two 
things— the richness of the milk, and the ripening process. 

OYSTER SOUP. 

One quart of oysters, one quart of milk, one-half pint 
of cream, two tablespoonfuls of butter, one dessertspoonful 
of flour. 

Put into the stew-pan the oysters in their own liquor, 
do not let them boil ; stir together in another stew-pan the 
butter and flour. When mixed, add the milk, let them boil 
and then add the oysters drained from the liquor, add the 
cream, a little salt, pepper and two blades of mace. 

PEA SOUP. 

One pint of fresh or canned peas, boil them until they 
are perfectly soft in one pint of water, then mash them 
through a sieve. Add to the pulp and liquor one pint of 
cream or one pint of milk, one teaspoonful of sugar, a little 
salt and pepper and one tablespoonful of butter. Let these 
all come to boiling point. Serve hot, with toasted crackers. 

DRIED PEA SOUP. 

Soak one pint of yellow split peas over night. Next 
morning place them in the soup pot with two quarts of 
water, with just a little bit of soda, add one carrot cut fine, 
one turnip cut in pieces, one onion sliced, one head of celery 
cut fine; when the vegetables are tender add one teaspoon- 
ful of salt, one-fourth teaspoonful of pepper, one teaspoon- 
ful of sugar. Strain the soup through a colander, rubbing 
the vegetables well, then return to the soup pot, and keep 



14 THE 3-6-5 COOK BOOK. 

hot. Fry some little cakes of bread until brown in butter 
and serve with the soup. 

POTATO SOUP. 

Boil the potatoes, rub them through the colander into 
two quarts of rich hot milk, one tablespoonful of chopped 
parsley, one onion, a little salt and pepper; cook one-half 
hour, then stir in one tablespoonful of butter— beat two eggs 
with one-half teacup of cream, stir in quickly, and serve 
with fried bread cut in small cubes. 

PUMPKIN SOUP. 
Two pounds of yellow pumpkin, take off the rind and 
remove the seeds, cut into small pieces ; put into the stew- 
pan with one tablespoonful of sugar, a little salt and one 
pint of boiling water ; simmer together until the pumpkin 
is tender, then drain and mash through a colander ; put back 
into the stew-pan, add one quart of boiling hot milk, boil 
for a minute longer and then pour into the soup tureen over 
a slice of bread. 

QUENELLES FOR WHITE AND CLEAR SOUPS. 
One tablespoonful of butter, when melted add one 
dessertspoonful of flour and one tablespoonful of cream so 
as to make a thick cream, add one tablespoonful of grated 
cheese, a little salt, pepper and nutmeg ; beat the mixture 
until it is smooth and firm, and leaves the sides of the 
saucepan. Mold into quenelles with a teaspoon dipped in 
hot water ; when needed, poach them in hot stock or water 
and serve in the tureen. 

RICE AND TOMATO SOUP. 
Five cups of brown soup stock ; cook in this, one-half 
cup of rice until it is tender. Cook together one bay leaf, 
two cups of strained and stewed tomatoes, two slices of 
onion, ten peppercorns, two stalks of celery cut fine ; cook 
for one-half hour, then strain into the stock, add one table- 
spoonful of Worcestershire sauce ; rub together one-half 
tablespoonful of butter and one and one-half tablespoonfuls 
of cornstarch ; stir this into the soup and cook for fifteen 
minutes, add one teaspoonful of salt, a little pepper, and 
serve hot. 



15 



SOUP A LA REINE. 



One chicken, one ounce of sweet almonds, one cup of 
bread crumbs, one-half pint of cream, one lump of sugar, 
two quarts of good veal stock. Boil the chicken until it is 
tender, then remove from the soup kettle, pull off the meat 
from the bones, pound it with the almonds in the mortar; 
when smooth, return to the soup kettle with the bread 
crumbs and let all simmer for one hour, then rub through 
the sieve, add the sugar, a little salt, and the cream ; take 
the crust of the loaf and place in the tureen ; pour over the 
soup. 

CREAM OF SPINACH. 

Wash and pick the spinach and put it on to boil ; boil 
until soft and tender, then press enough through a sieve to 
make a generous pint of the pulp, add to this one quart of 
rich chicken or any good, white stock ; when it becomes 
very hot, take one tablespoonful of butter and two table- 
spoonfuls of cornstarch and rub together until smooth, 
stir this into the soup and continue to stir until very smooth. 
Season with salt and white pepper ; return to the soup pot 
and add a cup of cream, beat all the time after the cream is 
added with an egg-whip — this you will find makes it very 
light. Serve immediately ; it should be very hot. 

Cream of Asparagus, Cream of Celery, Cream of Beets, 
Cream of Corn, Cream of Lettuce, and Cream of Green Peas 
are all made in the same manner. 

TOMATO SOUP. 

Boil one can of tomatoes or four large raw ones in one 
quart of boiling water for twenty minutes, then add one 
pint of sweet milk, a pinch of soda, one teaspoonful of salt, 
a little pepper, and two tablespoonfuls of butter ; let the 
mixture come to boiling point, then strain and add eight 
small crackers, rolled fine. 

TOMATO-CREAM SOUP. 

One quart of canned or three quarts of ripe tomatoes ; 
boil slowly for one hour, then strain, add a little chicken 
broth if convenient, one saltspoonful of salt, one-half salt- 
spoonful of pepper, a small pinch of soda ; boil five minutes 



l6 THE 3-6-5 COOK BOOK. 

and add one pint of whipped cream. Stir together and 
serve at once. 

TAPIOCA SOUP. 
Boil three pints of broth with two tablespoonfuls of 
tapioca, when well mixed cover the stew-pan and let the 
soup simmer for a half hour, then skim and serve. 

VEGETABLE SOUP. 
One quart of good stock, two carrots cut fine, two 
onions cut fine, one potato cut fine, one turnip cut fine, one 
bunch of parsley, one teaspoonful of salt, a little pepper. 
Cook the vegetables in the stock until tender, and then 
serve all together. The stock can be omitted and water 
substituted. Vegetable soups, clear and thick, are extremely 
palatable ; the former being agreeable and wholesome, 
especially in warm weather, when fresh vegetables are 
abundant and full of juice and fragrance, and the latter, or 
thick soup may be very nutritious also. Nutritious and 
palatable soup may be made from fish of the cheaper sorts, 
using fish in place of meat for the stock. 

VEAL OR MUTTON BROTH. 

To each pound of meat and bones add one pint of cold 
water, skim and add one teaspoonful of salt, six pepper- 
corns, one blade of mace, one bunch of sweet herbs, two car- 
rots cut in pieces, two onions cut fine, one potato, one 
turnip cut fine, one teaspoonful of sugar, one-half cup of 
rice ; boil slowly together for four hours, strain and let it 
cool, then skim off the fat, and re-heat. 

WHITE STOCK. 
One knuckle of veal, any cold poultry, four slices of 
ham, three carrots, two onions, one head of celery, twelve 
pepper-corns, one teaspoonful of salt, one blade of mace, 
one bunch of sweet herbs, four quarts of water, one table- 
spoonful of butter. Cut the veal, put it and the trimmings 
of poultry and the ham into the soup kettle with the butter, 
moisten with one-half pint of water and simmer until the 
gravy flows, then add the four quarts of water and the re- 
mainder of the ingredients; simmer slowly for five hours, 
skim, and then strain through a fine sieve, and it is ready 
for use. 



FISH. 17 



FISH. 

Fish is better fried than boiled ; water extracts the 
juices and flavor ; always use a deep vessel with plenty of 
fat for frying. 

Roasted or baked fish are always good, and Sir Henry 
Thompson advises that fish be so prepared. He says : 
" Even a coarse kind of fish if baked with a few slices of 
bacon will yield a good nutritious meal, which will cost 
only one-third of an average meat meal." 

To bake, place the fish in a tin vessel only slightly 
deeper than its' own thickness, with a lid to prevent the 
escape of the flavor; the dish to be well buttered, placed in 
a closed oven and the fish served in the original dish if 
possible. 

FISH BOILED IN COURT BOUILLON. 

Put on the bottom of your fish kettle a bed made of 
sliced carrots, onions, one lemon, some parsley, thyme, bay 
leaf and one tablespoonful of whole pepper grains. On this 
bed place the fish and cover with half white wine and half 
cold water, or water with three wine glasses of good vine- 
gar. Have a moderate fire and as soon as the liquid boils, 
take off the kettle and remove the fish. Serve with a white 
sauce. The bouillon can be strained and kept for several 
days and used several times, but be sure to re-boil it every 
three days. 

BOILING FISH. 

In boiling delicate fish, such as salmon cod or halibut, 
the plunging into boiling water tends to break the fish ; it 
should be put first into water that is on the point of boil- 
ing, kept at this temperature for a few minutes and then 
allowed to fall several degrees and cooked at about 180 
degrees F. The fish will be delicate and have preserved its 
form. 



iS THE 3-6-5 COOK BOOK. 

FISH CREAMED. 

Boil a white fish, about three pounds for fifteen min- 
utes, then tak'e from the water and let it cool ; when cool, 
mince it very fine after having carefully removed all the 
bones ; butter a baking dish. Boil one pint of milk ; stir 
together three tablespoonfuls of flour, and two tablespoon- 
fuls of butter ; when smooth stir into the hot milk with 
three sprigs of parsley, two onions minced fine, and the 
yolk of one egg beaten light. Place a layer of the fish in 
the dish, then a layer of the sauce and so on until the dish 
is full. Spread a thin layer of bread crumbs, which have 
been lightly buttered, over the top, and bake for one-half 
hour, 

FRIED SMALL FISH. 

Do not split the fish ; clean them, dip them in beaten 
egg and bread crumbs, or in flour seasoned with salt and 
pepper; have some fat hot in the pan, put in the fish, cook 
them for ten minutes, turn and brown on the other side, and 
serve. For the fat take some slices of salt pork and fry in 
the pan ; when all the fat is out remove the pork and fry 
the fish in the fat remaining. Serve on hot dish. 

FRIED PERCH, SMELT, PORGY OR ANY SMALL 

FISH. 
After each fish is cleaned, put into it a thin slice of fat 
salt pork, three slices of onion and a little green pepper, or 
red pepper, with the seeds removed ; add a sprig of mint if 
obtainable ; tie up the fish or skewer it, bread it and dip in 
beaten egg and fry. The heat drives the flavoring into the 
fish. This is a Cuban recipe. 

FISH CHOPS. 

These can be made with salmon or any other fish. 

Take one-half pound of cooked fish, carefully remove 
all the bones and particles of skin, shred very fine ; add to 
the fish two teaspoonfuls of salt, one-half teaspoonful of 
pepper, one-half teaspoonful of cayenne and one teaspoonful 
of onion juice. Boil one cup of milk ; when boiling, stir 
into it three tablespoonfuls of flour, well mixed, with one 
tablespoonful of butter ; when thick remove from the fire 
and add the yolks of three eggs ; stir them well into the 



milk, add the fish, place on the fire again for two minutes, 
then add one teaspoonful of chopped parsley and one tea- 
spoonful of lemon juice. Spread the mixture on a platter 
and let it rest on the ice for several hours to become stiff ; 
when required take one tablespoonful of the mixture, form 
into a chop, and make all of the mixture into chops ; roll 
each one in beaten egg, then into fine crumbs and fry in 
deep hot fat for two minutes ; serve with a Tomato or Hol- 
landaise sance. 

FISH PIE. 
Four pounds of haddock or bass, boil with plenty of 
salt in the water ; take off the skin and bones, then flake 
the fish. Boil one quari of cream or milk, add one table- 
spoonful of flour stirred into cream until perfectly smooth, 
add one tablespoonful of parsley and one-half an onion 
chopped fine, also one-fourth pound of butter ; after all is 
boiled add a little cayenne ; grease a pan, put in it layers of 
fish, then sauce ; let the last layer be of the sauce ; strew on 
the top a thin layer of bread crumbs ; bake one-half hour. 

FISH PUDDING. 

Cold boiled fish makes an excellent pudding ; salmon is 
particularly good. To one pint of fish add two well beaten 
eggs, three tablespoonfuls of cream, two tablespoonfuls of 
chopped parsley, a little salt and paprika. Mix them well 
together, breaking the fish into medium-sized pieces. Turn 
the mixture into a bowl that has been well buttered and 
sprinkled with crumbs. Place the bowl in a pan of hot 
water and put into a hot oven. Bake twenty minutes and 
turn out on a heated dish, and have a cream sauce to pour 
around it. 

TIMBALES OF FISH. 

To every half pound of fresh fish add one cup of bread 
crumbs, and one-half cupful of sweet milk; boil thecrumbs 
and milk together, pound the fish to a smooth paste, gradually 
adding the crumbs and milk, then add one-half teaspoonful 
of salt, a little cayenne, three drops of onion juice; when 
all the mixture is smooth fold in quickly the beaten whites 
of five eggs. Have the timbale tins greased, pour in the 
mixture, cover them with white paper and steam for twenty 
minutes ; serve with a white sauce. 



20 THE 3-6-5 COOK BOOK. 

CLAMS RAW. 
Serve on powdered ice, same as oysters. 

QUOHOGS CLAM CAKES. 

One pint of quohogs chopped fine, two eggs, one tea- 
spoonful of sugar, one teaspoonful of baking powder, a little 
salt, just enough flour to stick them together, which is very 
little. Do not use the liquor that comes with the quohogs. 
Fry on griddle or drop in hot fat ; season with butter and 
pepper. 

STUFFED CLAMS. 

Chop your clams very fine, add as much bread crumbs 
soaked in milk as you have clams ; season with salt, pepper 
and parsley ; mix well and add the yolk of one egg. Put 
one tablespoonful of butter into the saucepan, when hot 
add the clam mixture, fry and add one tablespoonful of 
tomato sauce ; fill the clam shells, keep warm until served. 

Crabs can be served in the same manner. 

CLAM FRITTERS. 

An excellent breakfast dish is clam fritters. Chop fine 
two dozen clams, make a batter with one pint of flour, in 
which has been sifted a level teaspoonful of baking powder ; 
add a cup of sweet milk and nearly as much of the clam 
liquor, and two eggs beaten light ; beat hard until it is a 
smooth batter, then stir in the chopped clams ; put plenty 
of lard in the frying pan and let it become boiling hot ; put 
in the batter by the spoonsful and cook slowly, wnen one 
side. is browned turn the fritters and brown the other side. 
The batter may be cooked on a griddle like pancakes if 
preferred. 

CREAM OF CRAB. 

Put one large tablespoonful of butter in a sauce-pan, 
let it brown, then stir in one tablespoonful of flour, when 
thick put in one pint of milk, a little cayenne, one salt- 
spoonful of salt and one blade of mace ; add two cups of 
crab meat and let all boil together for fifteen minutes ; add 
lastly one-half teacupful of cream and one teaspoonful of 
chopped parsley, and serve, 



FISH. 21 

DEVILED CRABS. 

Crabs are in season in May, June, July and August. 

Crabs must be boiled alive, like lobsters. 

Boil twelve crabs, when cold take out the meat. 

Put four tablespoonfuls of cream in the double boilen, 
when hot add two tablespoonfuls of butter as soon as this 
sauce thickens, add the crab meat, one tablespoonful of 
finely chopped parsley, one teaspoonful of salt, one-half 
saltspoonful of cayenne, one-half teaspoonful of lemon 
juice and the finely mashed yolks of four hard-boiled eggs; 
fill the shells, which should be washed clean and dried, 
with the mixture, closely to the edge of the shells ; take the 
beaten yolk of an egg and baste the crabs well with it, and 
then sprinkle with bread crumbs ; fry for two minutes in 
deep boihng fat ; only put two shells at a time in the fat. If 
the fat is not convenient omit the egg and pour over each 
shell a little melted butter and bake in the oven for five 
minutes. 

SOFT SHELL CRABS FRIED. 

Remove the spongy part and the sand bags from the 
sides; wash, wipe, dry and drop them into deep, hot fat ; 
cook for five minutes, take them from the fat, with a skim- 
mer, sprinkle over them a little salt and serve very hot. 
Only fry two crabs at one time in the fat. 

SOFT SHELL CRABS BROILED. 

Wash, dry, remove the spongy parts and sand bags, 
brush the crabs over with melted butter or with cream ; lay 
them on a hot broiler and cook for five minutes ; serve on 
hot toast. 

CREAMED BAKED COD. 

Three pounds of fresh cod, one pint of cream, two 
tablespoonfuls of butter, one even tablespoonful of flour, 
yolk of one egg, one saltspoonful of salt and pepper. Boil 
the fish twenty minutes and then pick it fine with a silver 
fork. Heat the cream in a double boiler ; mix the butter 
and flour together and add to the cream when boiling hot ; 
when thick, take it off the stove, stirring constantly and 
add the yolk beaten with one tablespoonful of water, then 



22 THE 3-6-5 COOK BOOK. 

add the fish ; mix together and put into a dish, cover the 
top with cracker crumbs and pour melted butter over the 
top ; bake until brown. 

HOT HALIBUT, OR COD PIE. 

Two pounds of fresh halibut or cod ; remove all bones 
and chop the fish fine ; butter a china baking dish, 
sprinkle on the bottom two tablespoonfuls of chopped 
parsley and shallots, then place a layer of the fish, a little 
salt, pepper and nutmeg, some bits of butter and slices of 
hard boiled eggs (two eggs will be enough for the pie), 
then add another layer of fish, seasoning, butter and eggs ; 
fill the dish and then pour in enough good white sauce, 
one tablespoonful of white vinegar or white wine ; cover 
the dish with a good paste, puff or plain. Make a a hole 
in the center of the cover ; bake slowly for an hour and a 
half in moderate oven. 

FROGS' LEGS FRIED. 

Place the frogs' legs in boiling water with one tea- 
spoonful of salt and one tablespoonful of lemon juice; let 
them remain for five minutes, then drain, wipe dry, dip in 
fritter batter and fry in deep boiling fat. 

FROGS' LEGS STEWED. 
Scald the legs, then put into the stew pan with hot 
water enough to cover them ; add a little salt, pepper, a 
few sprigs of parsley, one tablespoonful of lemon juice, one- 
half an onion, one bay leaf and one carrot ; stew until ten- 
der, then take from the pan. Strain the liquor and add one- 
half cup of cream ; let this boil, then pour it over the frogs. 

TO BOIL A LOBSTER. 
Put one-fourth of a pound of salt to each gallon of 
water. Be sure that the lobster is alive ; select a heavy one 
and one that keeps in motioii. As soon as the water boils, 
drop in the lobster and boil for twenty-five minutes ; skim 
the water, remove the lobster from the pot and cool. 

LOBSTER-TO BROIL. 

Cut down the back with a sharp knife (you will find a 
line on the shell), remove the stomach and intestine ; place 



FISH. 



23 



on the broiler— shell side down— and broil for twenty-five 
minutes ; put a little melted butter on the lobster to keep it 
from drying. When cooked serve with butter, salt and 
pepper, or with a sauce. 

LOBSTER— TO BAKE. 
Cut the lobster in the same manner as for broiling, 
remove the stomach and intestine, place in a baking pan, 
with a little butter spread over ; when about half cooked 
sprinkle a few bread crumbs over and some melted butter ; 
bake thirty minutes and serve hot. 

LOBSTER BISQUE. 

One lobster, chop the meat very fine ; put one pint of 
cream in the stew pan, when hot add the lobster meat, one- 
half tablespoonful of butter, three crackers rolled fine, one- 
half saltspoonful of pepper, one saltspoonful of salt ; let all 
come to the boiling point, then remove from the fire and 
add one tablespoonful of Madeira or Sherry wine. Serve 
at once. 

CREAMED LOBSTER. 

Take the meat from a boiled lobster, cut it into small 
pieces, mix two tablespoonfuls of butter, one tablespoonful 
of flour; when hot stir into the mixture, the lobster, a little 
grated nutmeg, a teaspoonful of salt, one teacup of cream 
and one teaspoonful of sherry ; stir well together and let 
cook for ten minutes, then serve either in the shell of the 
lobster, which must be carefully washed and dry, or in a 
silver covered dish. 

LOBSTER CUTLETS. 
Cut the meat from the lobster into small pieces, place 
in stew pan on the fire one tablespoonful of butter, one 
tablespoonful of flour; mix; when smooth and thick, add 
the yolks of two eggs and one teacupful of cream, a little 
cayenne and salt and the lobster, stir well and let cook for 
five minutes, then spread the mixture on a platter, when 
cold and firm form into cutlets. Dip first into bread crumbs 
made very fine, then into an egg beaten, then into crumbs. 
Place in ice box two hours ; when needed fry in deep hot 
fat. Serve with tartar sauce. A small piece of claw should 
be stuck into the end of each cutlet to resemble a bone. 



2A THE 3-6-5 COOK BOOK. 

LOBSTERA LA CREOLE. 

One pint of highly seasoned stock, add one cup of to- 
matoes, one garlic clove ; let these cook together for ten 
minutes, strain and return to the fire. Take one tablespoon- 
ful of iDutter and one tablespoonful of flour well mixed 
together and stir into the stock, add some sliced mush- 
rooms and some fresh, green peppers chopped fine and the 
seeds removed — the sauce must be of the consistency of 
thick cream. Have the meat of the lobster cut into pieces, 
cook it in the sauce long enough to become very hot, or a 
better plan is to warm it in a little of the stock before it is 
thickened, then add the balance of the stock. 

DEVILED LOBSTER. 

One lobster, take out the meat and cut into fine pieces ; 
put into stew pan one tablespoonful of butter, one table- 
spoonful of flour, stir until they are smooth and then add 
one tablespoonful of mustard, one saltspoonful of cayenne 
and one pint of milk ; when the mixture is hot, stir in the 
lobster meat, let these cook together for five minutes, 
then fill small individual dishes and sprinkle fine bread 
crumbs over the tops with bits of butter and cook in the 
oven for five minutes before serving. 

A lobster tail is curled under if fresh, or if alive when 
boiled, 

LOBSTER NEWBURG. 

The meat from two lobsters cut into one-inch pieces ; 
put the lobster into the sauce pan with one ounce of butter, 
a little salt, one-half saltspoon of cayenne and two truffles 
chopped fine ; cook together for five minutes, then add one 
wine glass of sherry. Beat the yolks of three eggs in a 
bowl with one-half pint of cream, add to the lobster, stir 
all together for two minutes longer ; serve very hot. 

BROILED FRESH MACKEREL. 

Split the fish down the back, broil on a well-greased 
gridiron until the inside flesh is white and the outside skin 
brown ; place on a hot platter, the skin side uppermost ; 
put over the fish some Maitre d'hotel sauce. 



FISH. 25 

BOILED SALMON. 

To cook salmon in perfection a slice should be plunged 
into boiling water enough to well cover it and allowed to 
boil eight minutes. Serve with drawn butter sauce. 

BROILED SALMON. 

Take a slice of salmon weighing two or three pounds, 
have the gridiron hot and greased, place the salmon on it, 
turn often to prevent burning. Cook ten minutes, butter 
on both sides, then place on hot platter, add a little salt and 
pepper. 

DEVILED SALMON. 

Two pounds of cooked salmon, two tablespoonfuls of 
butter, one tablespoon ful of flour, one tablespoonful of 
mustard, one-half teaspoonful of cayenne, one pint of milk. 
Put the butter into the sauce pan, when it bubbles add the 
flour, mix well together, then add the milk ; when the mix- 
ture is smooth and creamy, add the mustard which must be 
made into a soft paste before adding, and the cayenne. Put 
the salmon into a pudding dish, pour over the mixture, and 
on top of this spread a thin layer of bread crumbs and a few 
bits of butter. Bake ten minutes in a hot oven. 

SOUCED SALMON. 

Boil the salmon ; to one pint of liquor in which it is 
boiled add one pint of vinegar with all kinds of whole spices, 
a little cayenne pepper ; pour this mixture over the salmon 
for twenty-four hours. 

BROILED SHAD. 

Split the shad on the back, remove the roe and the 
spine ; have the gridiron hot and greased, broil the shad for 
thirty minutes, then put on a platter and put into the oven 
for five minutes. Spread over the shad some butter and 
serve very hot with slices of lemon about the platter. 

BROILED SHAD WITH MAITRE D'HOTEL 
BUTTER. 

Split the shad in two, broil until done ; then place on 
a hot platter, pour over it a maitre d'hotel sauce. 



26 THE 3-6-5 COOK BOOK. 

CROQUETTES OF SHAD-ROES. 

Two shad-roes, put them into a sauce pan with boiling 
water slightly salted, let them cook slowly for fifteen 
minutes, then take from the fire, pull off the fine skin and 
mash them. Put one tablespoonful of butter into the sauce 
pan, add two tablespoonfuls of flour; when hot, add one- 
half pint of cream, stir until perfectly smooth and thick ; 
remove from the fire and stir in at once the yolks of two 
eggs, add to this mixture one tablespoonful of chopped 
parsley, one saltspoonful of salt, a little pepper, one-half a 
grated nutmeg, one-half teaspoonful of cayenne and the 
shad-roes. Mix well together, spread on a platter to cool. 
When cold flour your hands and make the mixture into 
croquettes. Have one egg beaten, dip the croquettes into 
the egg first, then roll in fine bread crumbs, then in the egg 
again. Let them stand in the ice-box for fully an hour 
before frying, then have your fat very hot (see general 
directions for frying), when they are a golden brown color, 
drain them on folded brown paper. Serve with slices of 
lemon and a Tartar Sauce. 

PLANKED SHAD. 

The famous Planked Shad of the Delaware River are 
usually split down the back ; when the fish is split, proceed 
as for planked White Fish. 

FRIED SCALLOPS 

Wash the scallops, drain them well, then dip them into 
fine cracker crumbs seasoned with salt and pepper, then 
into an egg beaten and again into the crumbs ; fry in smok- 
ing hot fat. A Mayonaise dressing is delicious with fried 
scallops. 

SCALLOPS POULET AU CREME. 

Two tablespoonfuls of milk flavored with a little onion 
water or juice. Into this put one quart of scallops, chopped 
fine and the breast of one small boiled chicken, cut fine. 
Add a pint of cream, a lump of butter rubbed with a table- 
spoonful of flour, pepper and salt. Let this boil two or 
three minutes until of the consistency of cream and serve. 



FISH. 



27 



FRIED SMELTS. 



Draw the smelts at the gills, wipe them dry, dip them 
in beaten eggs, then in bread crumbs ; fry in hot, deep fat. 
Serve them crisp and dry with Tartar Sauce. 

CREAM SALMON OR TROUT. 

Have the head and tail cut off, put the fish into boiling 
water which has been slightly salted and simmer for five 
minutes, then remove from the fire and drain. Put the fish 
into a stew pan with a little mace, nutmeg, cayenne, all 
mixed together ; then cover the fish with cream, adding bits 
•of butter. Keep the pan covered and let the fish stew for 
ten minutes, then dish the fish ; keep it hot while you make 
the sauce. Take one dessert-spoonful of flour mixed smooth 
with milk; stir this into the cream, add the juice of one 
lemon, let this just boil, then strain, and pour over the fish. 

TO FRY BROOK TROUT OR ANY OTHER SMALL 

FISH. 

Clean the fish and let them lie for a few minutes on a 
clean towel ; season some cornmeal with salt and pepper, 
roll the fish in this and fry them in two-thirds butter and 
one-third lard ; drain on a sieve or on coarse brown paper 
and serve quickly. 

BAKED WHITE FISH. 

Bone the fish and cut into small squares or rounds, 
place them in a deep plate and put bits of butter over, 
some green peppers chopped fine and a little salt ; pour 
over some white wine, cover the dish closely and bake the 
fish for one-half hour ; serve with the following sauce : 

Cook one tablespoonful of butter until it is a delicate 
brown, put in one teaspoonful of capers, and one teaspoon- 
ful of flour ; either add a little more wine or drain the sauce 
from the fish into the butter, then pour it over the fish and 
serve hot. 

BROILED WHITE FISH. 

Split the fish down the back, remove the backbone; 
have the gridiron hot and greased, the fire clear; broil for 
five minutes, turn, cook five minutes, then again for five 



28 THE 3-6-5 COOK ROOK. 

minutes ; serve on hot platter, with melted butter over and 
some chopped parsley, a little salt and pepper ; garnish with 
slices of lemon. 

WHITE FISH BAKED WITH OYSTERS. 

One white fish, weighing about five pounds ; do not 
split, wipe dry on the inside and outside and rub well with 
a mixture of salt, pepper and flour, prepare the oysters 
for stuffing the fish. Take one full pint of oysters, drain 
them and roll each oyster in well seasoned bread crumbs, 
fill the fish, put slices of salt pork over the fish and bake for 
twenty minutes or until the fish is well browned ; baste fre-. 
quently with the water which comes from the fish; serve 
with a tomato sauce. 

PLANKED WHITE FISH. 

Cut the fish on the underside, bone it, wash and wipe 
dry; remove the line of opaque-looking fat on each edge. 
One hour before cooking rub the fish with a little olive oil 
and sprinkle over with one teaspoonful of brown sugar to 
which has been added a little cayenne and one saltspoonful 
of salt. 

The plank should be made of some hard wood and 
always heated before the fish is placed upon it : while the 
fish is cooking it should be well basted with melted butter ; 
cook for a half hour ; when cooked serve with a garnish of 
slices of lemon and cucumber. 

STEWED TERRAPIN. 

(Washington). 
Put the terrapin into boiling water and then simmer 
them until the feet are tender to the touch. Remove from 
the water, clean and pick them from the shells, cut into 
pieces ready for the dressing. To prepare the dressing take 
one pound of butter to three terrapins, melt the butter; when 
hot add the terrapins with one saltspoon of pepper, but no 
salt. Take for each terrapin the yolks of three hard boiled 
eggs, mash the yolks perfectly smooth and add one wine 
glass of Madeira wine, a little at a time, until the yolks are 
reduced to a thin paste ; it may be necessary to add more 
wine, add one-half a nutmeg grated ; place the paste over 



FISH. 29 

the terrapins (it should just cover them) and make very hot. 
The greatest care should be taken not to break the gall 
bladder, as the whole dish will be spoiled if even a drop of 
the gall should touch it. 

TO FRESHEN COD FISH. 
Cover the piece with cold water and let it heat gradu- 
ally ; when it boils the fish will part easily from the bones, 
remove from the stove ; when cool pick it fine. 

COD FISH BALLS. 
Cut the fish in pieces and soak an hour in luke warm 
water, then you can remove the skin and bones easily ; then 
put on the stove in cold water and when it begins to boil 
change the water and repeat twice; this removes the salt 
sufficiently ; then let it cook slowly until very tender. As 
soon as the fish is ready, the potatoes (which must be cooked 
at the same time), must be well mashed and added to the 
fish while hot, with a piece of butter the size of an egg, and 
one egg. You must have twice as much potatoes as fish, 
one cup offish, two of potatoes. Mix well together, mois- 
ten with milk until of the consistency, that will hold to- 
gether, then mold into balls and fry in boiling lard, or if 
you prefer you can fry out slices of salt pork and cook the 
fish balls in it — either is good. 

COD FISH CAKES. 
Wash and boil one quart of potatoes, putting them on 
the fire in cold water enough to cover them, and a table- 
spoonful of salt. Put one and a half pounds of salt cod 
fish on the fire in plenty of cold water and bring it slowly 
to a boil ; as soon as it boils throw off that water and put 
it again on the fire with fresh cold w^ater ; if the fish is very 
salt change the water a third time. Free the fish from skin 
and bones ; peel the potatoes, mash them through a colan- 
der with a potato masher, season them with a quarter of a 
saltspoonful of pepper and an ounce of butter; add the yolks 
of two eggs and the fish ; mix well and make into cakes, 
using a little flour to prevent sticking to the hands. Fry 
them golden brown in enough smoking hot fat to nearly 
cover them ; observe that in frying any article of food it 
will not soak fat if the latter be hot enough to carbonize the 
outside at once, and smoking hot fat will do that. 



30 THE 3-6-5 COOK BOOK. 

CREAMED COD FISH. 
Soak the cod fish for fifteeen hours in a large quantity 
of cold water, skin the fish, pick it all from the bones, cut 
it in small dice pieces. Take a large skillet, put the fish one 
inch deep in this, pour over cold water to cover the fish, let 
it simmer, but not boil, for two hours. About twenty min- 
utes before serving pour off the water and cover the fish 
with milk ; add one-half pound of butter to one quart of fish, 
add a little pepper, a very little salt; let the fish boil, then 
take one tablepsoonful of flour mixed smooth with a little 
water, stir it into the fish while it is boiling ; then just when 
ready to serve the fish add two eggs well beaten ; do not let 
the eggs boil. The fish can be prepared at any time, but 
must be kept covered with cold water ; do not let it stand 
after draining. 

COD FISH ON TOAST. 
(Cuban), 
One teacup of freshened cod fish shredded fine ; fry one 
onion and one tablespoonful of butter until brown, then put 
in the cod fish with enough cold water to cover it, add one- 
half can of tomatoes or six fresh tomatoes ; cook all slowly 
for one hour, add a little salt and pepper. Have ready 
slices of hot toast and pour on them the cod fish. 

SALT FISH. 
Soak the fish in cold water for two days, changing the 
water several times ; when required, dry it well ; fry in the 
pan with one tablespoonful of butter two onions sliced ; 
fry until yellow, remove the bones from the fish, season 
with pepper, one teaspoonful of mustard and one table- 
spoonful of vinegar ; mix with the onions and cook for ten 
minutes and serve very hot. Fish should always be split 
open for broiling. 

TO FRESHEN SALT FISH. 
Lay the fish in cold water with the skin side up, other- 
wise the salt sinks into the skin and the fish will not freshen. 

CROUTES OF HADDOCK. 
Take a finnan haddock about a pound in weight, free 
it from skin and bones, and put it into a stew-pan with two 



FISH. 31 

ounces of butter, four tablespoonfuls of milk, a well-beaten 
yolk of egg, a little pepper and a teaspoon ful of lemon 
juice. Whisk these ingredients over the fire for five min- 
utes, by which time the fish will be smooth. Pile this on some 
small rounds of hot buttered toast. Sprinkle the tops lightly 
with some finely minced parsley and red pepper, and serve. 

FINNAN HADDIE. 

One pound of finnan haddie, put into a pan and cover 
with boiling water, let it boil for five minutes, drain off the 
water from the pan, add one -half tablespoonful of butter 
stir the fish in this, so as to season both sides. Serve hot. 

HERRINGS ON TOAST. 

Cut three good bloaters down the backs, bone them, 
put them in spiced vinegar for ten minutes, then dust 
pepper and salt on the white side ; dip each one into heated 
fat and broil them over a clear fire ; when ready serve on 
toast and add one tablespoonful of lemon juice and one 
tablespoonful of chopped parsley. Be sure to serve the 
fish very hot. 

PICKLED HERRINGS. 

Take twenty-four best fresh roe herrings, have them 
well cleaned ; place them in a large stone crock, putting 
first a layer of herrings, then cover them with salt, a few 
cloves, a little allspice, mace and whole pepper corns; then 
another layer of herrings ; repeat this until the crock is full ; 
cover the whole with vinegar. Place on the range, and 
let all simmer, but not boil, for twelve hours, then the 
preparation is ready to use ; but it will keep for weeks if 
kept covered with vinegar, and the crock tightly closed. 

SALT MACKEREL— TO BOIL. 

Soak the fish, skin side upward, for twenty-four hours ; 
drain, cook in boiling water for five minutes; pour off the 
water and cover fish with sweet milk ; cook for fifteen 
minutes ; remove the fish, thicken the milk with one table- 
spoonful of flour and one-half tablespoonful of butter 
rubbed together ; saltspoon of pepper ; pour this sauce over 
the fish and serve hot. 



32 THE 3-6-5 COOK BOOK. 

SALT MACKEREL BROILED. 

The fish from Norway are the finest. Soak the 
mackerel for two days in cold ^vater, change the water two 
or three times, wipe dry. Broil over a clear fire, place on 
hot dish, pour one pint of boiling water on the fish, let it 
stand for a minute, then pour it off ; put on the fish a little 
butter, lemon juice and minced parsley, and serve. 

The boiling water poured on and off removes all taste 
of oil from the fish. Do not drink any liquids while the 
fish is being eaten ; if this rule is observed the fish will not 
be apt to disagree with any one, or prove indigestible — and 
salt fish is really a valuable food. 

DEVILED SARDINES. 
Take six sardines and spread over them on both sides 
some made mustard and a dash of cayenne, broil them and 
serve on hot buttered toast ; garnish with slices of lemon. 

SARDINES MAITRE D'HOTEL. 
Take six sardines, a dessert-spoonful of chopped parsley, 
one thin slice of onion pounded fine, one tablespoonful of 
Chili vinegar, half a pint of melted butter, and a round of 
toast; scrape the sardines, arrange them neatly on the toast, 
and put the above sauce over them, adding a squeeze of 
lemon juice and cayenne to it. 

SARDINES WITH EGGS. 
Fry some bread in boiling lard or butter ; cut it into 
fingers ; scale and wipe some sardines, make them hot in the 
oven, and place one on each finger of bread; then pour 
over them the following sauce : The yolks of four eggs 
well whipped, half an ounce of butter, one teaspoonful of 
tarragon vinegar, one teaspoonful of common vinegar, a 
mustard spoonful of made mustard and a little salt. These 
must be well stirred over the fire till the sauce thickens, but 
does not boil. 

KIPPERED SALMON. 
Rub the salmon with an equal mixture of salt and 
sugar ; let this fish stand twelve hours, then smoke it for 
twelve hours. Put the fire far away from the fish, so that 
the smoke will blow over the fish steadily. 



OYSTEUS. 33 



OYSTERS. 

ANGELvS ON HORSEBACK. 
Take very thin slices of fat bacon, cut all the rind off. 
Then take an oyster (or two if very small), pour on it two 
drops of essence of anchovy, four of lemon, and a grain of 
cayenne and roll it in the slice of bacon. Tie them together. 
When there are sufficient of these rolls, put them on a small 
skewer and fry them ; when cooked take each one separately 
and place on a small piece of toast. This is a dish which 
must be served very hot. 

BROILED OYSTERS— I. 
Dry large oysters on a napkin ; roll them in fine cracker 
crumbs, then into melted butter and again into the crumbs, 
add a very little salt and pepper with the crumbs ; broil 
them on a wire gridiron well greased ; they are done as 
soon as-they are a light brown. Serve with slices of lemon. 

BROILED OYSTERS— 2. 

Select large oysters, drain them, lay them on a well- 
greased broiler, place it over a clear lire and turn it as the 
oysters cook ; when done, serve at once ; pour over them 
some melted butter, seasoned with salt and pepper and some 
finely chopped parsley, 

OYSTERS IN BLANKETS. 
Take large oysters, season with cayenne, wrap up each 
one in a thin piece of bacon, fasten with a little wood tooth 
pick ; fry them for a few minutes, serve very hot. 

BAKED OYSTERS WITH SHERRY. 
Fifty oysters ; put one-third in a deep dish ; add a table- 
spoonful of melted butter and cover with bread crumbs, 
seasoned with salt and pepper ; then put one-half of the 
remaining oysters in and proceed as above, then the balance ; 



-^4 THE 3-6-5 COOK BOOK. 

pour in sherry enough to cover the oysters, add a layer of 
bread crumbs and one tablespoonful of melted butter. Bake 
until colored brown, serve hot. 

BROWNED OYSTERS ON TOAST. 

Mix yolks of two eggs with a little flour. Season 
twenty-four oysters and dip in the batter. Brown the 
oysters in hot butter. Then add the oyster liquor to the 
flour and eggs, stir into the butter, simmer three minutes, 
add oysters again, and serve on toast. 

CREAMED OYSTERS. 
Blanch twenty-five oysters and drain them ; take one 
tablespoonful of butter, one tablespoonful of flour ; stir 
together in the saucepan until smooth, then add one cup of 
cream, a little salt and pepper and one-half teaspoonful of 
nutmeg; when the mixture boils, add the oysters, cook for 
five minutes. 

OYSTER CUTLETS— I. 
Mix about half a pound of veal with the same weight 
of large stewing oysters ; chop all very finely, then pound 
them together in a mortar, adding two ounces of finely- 
chopped veal suet and three tablespoonfuls of bread crumbs 
which have been soaked in the liquor from the oysters ; 
season with a little salt, white pepper and a teaspoonful of 
lemon juice and one tablespoonful of cream. Now add the 
beaten yolks of two eggs and mix thoroughly, pounding all 
a little more, and make up into the shape of small cutlets. 
Fi-y them in butter after dipping them in egg and bread 
crumbs. Drain them well and send to table very hot. 
Garnish with sprigs of parsley and slices of lemon. 

OYSTER CUTLETS— 2. 
Two dozen oysters, two ounces of butter, one ounce of 
flour, one-fourth pint of cream, three eggs, pepper, salt and 
bread crumbs. Melt the butter, add the flour, the yolks of 
three eggs, pepper and salt. Cut the oysters in half, and 
cook about five minutes in the sauce, but do not let them 
boil ; turn on to a dish to cool, when cold, form into cutlets. 
Cover with the whites of the eggs, and fry in boiling hot 
fat ; serve very hot. 



OYSTERS. 35 

OYSTERS ON CRACKERS. 

An appetizing dish that is easily prepared is oysters 
baked in crackers. Take little butter crackers or any small 
round crackers that will split readily ; split them ; dip the 
pieces in hot water and then spread each half thickly with 
soft butter. Lay half the pieces upon a biscuit tin and place 
an oyster upon each piece ; put a few drops of lemon juice 
upon each oyster and sprinkle them with salt and pepper 
and a dash of mace. Cover the oysters with the remaining 
buttered halves of crackers, brush the tops with melted 
butter, place them in a hot oven and bake them from five 
to ten minutes and serve as soon as they are taken from the 
oven. 

CURRY OF OYSTERS. 

Three pints of oysters, including the juice ; one table- 
spoonful of grated cocoanut, one apple cut fine, one small 
onion cut fine, one tablespoonful of butter, one-half a cup 
of cream, one tablespoonful of curry powder, two table- 
spoonfuls of flour, one-half a tablespoonful of lemon juice. 
Fry the cocoanut, apple and onion in the butter until they 
are soft, then add the oysters and let all come to the boiling 
point, then add slowly the cream with the curry and flour 
rubbed together into the cream; let all boil, and take from 
the fire in a minute, then add the lemon juice. Serve at 
once as the oysters harden by long cooking. Serve with 
boiled rice. Lobsters, Crabs and Shrimps can be cooked in 
the same way. 

OYSTER COCKTAIL. 

(To Serve Before a Dinner.) 

The juice of two lemons, half cup of tomato catsup, 
four drops of tobasco sauce, one teaspoonful of Worcestshire 
sauce, one-half teaspoonful of salt ; mix together. Fill 
small punch glasses with oysters, pour over the sauce. 
Serve hot toasted crackers with the oysters. 

OYSTER CROQUETTES. 

One quart of oysters, stew them for three minutes in 
their own liquor, then drain them ; when they are cool 
slice them ; this is a better way than to chop them. Pre- 



^6 THE 3-6-5 COOK BOOK. 

pare a sauce with one tablespoonful of butter and one table- 
spoonful of flour, a few drops of lemon juice or one table- 
spoonful of chopped shallots ; let these boil for five minutes ; 
if too thick thin with a little of the oyster liquor, then add 
the yolks of three eggs well beaten, a little cayenne, one 
saltspoonful of salt, one teaspoonful of chopped parsley and 
the juice of one lemon ; put in the oysters and let all boil 
three minutes, then spread the mixture on a platter ; when 
cool make into balls, flattened at each end and about one 
inch thick; roll them in fine cracker crumbs, then in beaten 
egg, then in cracker crumbs. Have the fat deep and very 
hot, place the croquettes in the frying basket and fry for 
only two minutes. Serve the croquettes hot and with slices 
of lemon. 

FRIED OYSTERS. 

Fifty large oysters ; always use large oysters for frying ; 
wipe them dry in a clean towel. Beat one egg lightly, add 
to it one teaspoonful of warm water. Roll some cracker 
crumbs very fine, season the crumbs with salt, pepper and 
a very little nutmeg. Dip the oysters into the egg, then 
roll them in the crumbs, place them on a platter so that 
they will not touch each other ; place in the ice box for two 
hours, Put fat into the frying kettle ; when it is very hot 
put in the oysters ; the fat must be deep so as to cover the 
oysters, when brown drain them. Keep hot until served. 
Garnish the dish with slices of lemon and parsley. 

FRIED OYSTERS WITH TOMATO SAUCE. 

Select large oysters, drain them and wipe them dry 
with a clean coarse tow^el, then dip them into the follow- 
ing batter : Cook one cup of tomatoes, when hot put in one 
tablespoonful of flour, a little salt and cayenne, a very little 
nutmeg and three drops of onion juice (if liked), the batter 
should be very thick ; strain through the sieve and let it 
cool, then dip each oyster into this instead of into beaten 
egg, then into fine bread crumbs. Place them on the ice 
for two or three hours before frying ; when needed— fry 
them in deep, boiling fat and serve hot. 



OVSTEHS. 37 

FRICASSEED OYSTERS. 

One liundred oysters, one-fourth pound of butter. 
Brown the butter, then put in the oysters and let simmer 
for ten minutes ; rub one tablespoonful of flour and butter 
together, one tablespoonful of chopped parsley, a little salt 
and pepper, and add just before serving three yolks of eggs 
well beaten. 

OYSTER PATTIES. 

Fill the shells of puff paste wit,h oysters. Cook the 
oysters first in rich cream, slightly thickened, seasoned with 
salt and powdered mace. 

OYSTERS A LA POULETTE. 

One pint of oysters, put them into a stew-pan and let 
them come to the boiling point, but not let them boil. 
Place in another stew-pan one tablespoonful of butter, when 
melted add one tablespoonful of flour; stir until these boil. 
Mix with one-half a cup of cream the yolks of two eggs, a 
little cayenne and salt ; pour this mixture into the stew-pan 
with the butter and flour, slowly and stir constantly until 
it boils, then remove from the fire and strain it over the 
oysters, and serve hot. 

OYSTER POURETTE. 

Boil fifty oysters in their own juice, drain them and 
add a dressing of rolled crackers, two yolks of eggs, one 
large tablespoonful of butter, one wine glass of wine, one 
tablespoonful of chopped parsley. Serve hot. 

OYSTERS WITH CELERY. 

Twenty-five oysters ; take one tablespoonful of butter, 
when hot, add one tablespoonful of flour; when these 
bubble add the oysters and one-half cup of chopped celery, 
a little salt and pepper. Cook for five minutes. 

OYSTERS TO SERVE RAW. 

Have the oysters opened carefully ; see that no bit of 
shell is left on them ; serve on their own shell ; arrange five 
on each plate ; place the oyster shells on a small bed of 
pounded ice ; put one-quarter of a lemon with each portion. 



38 THE 3-6-5 COOK BOOK. 

OYSTER SALAD. 

Boil one hundred oysters in a little of their own liquor, 
or in half liquor and half milk — the milk makes the oysters 
whiter than the liquor alone ; let the oysters boil for five 
minutes, remove from the fire, drain them carefully, pour 
over them a French salad dressing and place them on the 
ice. When required drain them from the salad dressing and 
pour over a mayonnaise dressing. 



39 



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BEEF. 



TO BOIL BEEF. 

Always simmer the meat, in this way meat which other- 
wise would be tough, is rendered tender and savory and 
inexpensive pieces are made palatable, juicy and nourishing. 

BOULETTES. 
A palatable way of using cold meats, roasted meat 
only ; mince the meat very fine, add a little fat bacon or 
salt pork ; chop an onion a teaspoonful of herbs one tea- 
spoonful of parsley together, add one teaspoonful of salt, 
one-half teaspoonful Worcestershire sauce, juice of one-half 
lemon, two eggs. Mix all well together, make into flat 
balls about one-half inch thick, fry in lard or butter until a 
light brown. 

BRAISED BEEF. 
Lay a piece of beef of about five pounds in a broad 
pot ; place sliced onions on the top, a little salt and one cup- 



AO THE 3-6-5 COOK BOOK. 

fill of stock or gravy, and one cupful of boiling water ; 
cover the pot tightly, add more stock or water if the gravy 
sinks too low ; when done — one hour will cook the meat — 
dredge the beef with flour, take it from the pot, put into a 
pan and place in a hot oven ; as the flour browns, baste the 
beef with butter-water. Ten minutes will be time enough 
to brown the beef; strain the gravy, take off the fat, take 
one tablespoonful of flour, one teaspoonful of tomato catsup, 
boil until the gravy is thickened ; pour one-half over the 
meat, the other serve in the gravy-boat. 

BEEF A LA MODE. 
Fourteen pounds round of beef with bone ; make in 
this four incisions half way through ; take one tablespoonful 
of black pepper, one tablespoonful of salt, rub these into the 
cuts, then mix together one pound of beef chopped fine 
and one pound of suet chopped coarsely, mix, season and 
add one tablespoonful of cloves, two tablespoonfuls of all- 
spice, one clove of garlic, fill the cuts, bind a cloth around 
the beef, cook like roast beef — do not baste. Make a rich 
gravy. 

CORNED BEEF. 

The best piece is from the round, though both the 
rump ai=id brisket pieces are very good. Put the beef into 
a kettle, cover with cold water, bring it to the boilinjj point, 
skim carefully and put back on the range to simmer — do 
not let it boil at all ; allow twenty-five minutes to each 
pound. Keep the water in which the beef was boiled ; re- 
turn the beef which was left from dinner into this, cover 
and put away to cool ; this renders the beef very tender. 
Do not cook cabbage with the beef, cook separately, if both 
are desired. The water in which the beef was boiled, if 
not too salt, is a good foundation for either split pea, po- 
tato or bean soup. 

CORNED BEEF HASH. 
The corned beef should be quite salt, cured with some 
salt-petre ; simmer, not boil, until very tender ; when done 
spread a napkin wrung out in cold water over it to prevent 
it turning black. Potatoes that boil mealy are not good ; 
boil them with the skins on rather underdone and do not 



BEEF. 41 

use until cold. Chop the beef very fine, the potatoes 
coarser, twice as much potato as meat. Put milk or cream 
(cream is better), butter and pepper into a large old- 
fashioned spider ; when hot add the hash, not more than one 
and one-half inches deep ; do not stir it. Keep drawing 
away from the sides of the pan with a spoon, but not to 
mash it. Cook for an hoair or more, quickly at first, then 
set back on the range to simmer. 

Prepare the beef and potatoes the night before using, 
pack all into a bowl and cover closely : it is readv then for 
breakfast — do not spare the butter, if you use cream not so 
much butter is necessary. 

CORNED BEEF WITH CREAM. 
Two cups of cooked corned beef grated, one-half a 
cup of cream, one tablespoonful of butter, a saltspoonful of 
pepper. Mix together, heat thoroughly, and serve on toast. 

BEEF DRIPPING, TO PREPARE. 
Cut the beef suet into small pieces, place in saucepan 
with a very little water; be careful the suet does not burn, 
as it melts pour into a bowl ; when cold all the impurities 
will be on the bottom of the cake and can be scraped off. 

BROILED FILLET OF BEEF. 
Take one pound of fillet of beef, broil it nicely, but not 
too much ; have in readiness some maitre d' hotel butter 
made thus : Three ounces of butter, one dessert-spoonful of 
minced parsley, one teaspoonful of lemon juice, and a little 
pepper and salt ; work all these ingredients into a cake and 
let it grow cold. After broiling the fillet, place a piece of 
maitre d'hotel butter as big as a walnut on the top. 

HOT POT. 
Cut Gmall pieces of beef from the shank or round, cut 
potatoes in thin slices ; put layer of beef, a little salt and 
pepper, add little bits of butter and a few drops of onion 
juice, if onion flavoring is liked, continue the beef and po- 
tatoes, having potatoes the last layer, until the dish is nearly 
full, then add a cupful of good stock or hot water. Cover 
the dish tightly and bake for two or three hours ; it is well 
to serve it in the dish in which it is baked. 



42 THE 3-6-5 COOK BOOK. 

HASH. 

Hash, made as the recipe for corned beef hash, of 
either corned beef or roast meat, is very nice baked in gem 
pans, instead of cooking it in the skillet ; when baked turn 
from the pans and serve on slices of hot toast. 

HAMBURG STEAK. 

Use for the steak the ends of the beefsteak, or meat from 
the round of beef; chop very find two pounds of meat, with 
a little of the suet, remove as much of the meat fiber as pos- 
sible ; add one saltspoonful of pepper one teaspoonful of 
salt, one tablespoonful of minced onion (this is not neces- 
sary), press the meat together and make into small flat 
cakes, or in one large one ; broil for five minutes over a clear 
fire, or cook in the skillet, which must be very hot and 
slightly greased before the meat is put in ; five minutes will 
cook the meat ; put melted butter over the cakes, and serve 
very hot. 

MOCK HARE. 

Three pounds of round steak, one-half pound of salt 
pork, all chopped fine; one onion scraped or grated, two 
eggs well beaten, six crackers rolled fine, one tablespoonful 
of pepper, one-half tablespoonful of salt, two tablespoonfuls 
of milk or stock, and make into two loaves, like bread, 
scatter cracker crumbs over the tops and bits of butter, and 
baste often. Bake one hour. Thicken the gravy with one 
tablespoonful of butter and flour, then add one can of 
mushrooms. Serve one loaf hot with the mushrooms or a 
tomato sauce; the other loaf serve cold, sliced thin. 

MEAT FIBRIN. 

For enriching sauces and soups. Take four pounds of 
liver; cut it into long, slender strips; roll it in a mixture of 
the following. One-half ounce each of allspice, mace, nut- 
meg, celery salt, black pepper and cloves, all well pounded, 
after which roll it thickly in flour. It will take longer to 
dry in the oven than any other meat. When quite dry grind 
it and mix it with one-quarter pound of heated salt. Bottle 
and cork. Use it in the proportion of one dessertspoonful 
to one pint of good stock. 



REEF. 43 

MOCK DUCK. 
Two pounds of beefsteak from the round, one cup of 
bread crumbs seasoned with salt and pepper, one-half table- 
spoonful of melted butter, a little cayenne, one-half tea- 
spoonful of chopped onion ; mix well together and spread 
on one side of the steak, roll it and fasten with a little 
skewer ; roast for one hour, then remove from the pan ; 
place it on a hot dish. Thicken the gravy with one table- 
spoonful of flour and strain over the steak. 

BEEF OLIVES. 
Have thin slices cut from the round of beef, slightly 
beat them to make them level ; brush them over with a 
beaten egg, sprinkle with some sifted sweet herbs ; season 
with a little salt and pepper; roll up the slices and fasten 
with a little wooden toothpick. Put into the stewpan one 
pint of stock or one pint of hot water, then lay the olives 
side by side, closely ; put over them some thin slices of 
bacon, stew them very slowly for two hours ; take them from 
the pan, remove the skewers; thicken the gravy with one- 
half tablespoonful of flour and one-half tablespoonful of 
butter rubbed together; pour this over the olives. A few 
drops of Worcestershire sauce or tomato catsup can be added 
if liked. 

OX HEART. 

This is a very economical dish ; it is really very nice. 
Soak the heart in vinegar and water three hours, then cut 
off the lobes and gristle ; stuff the heart with salt fat pork 
chopped fine, the same amount of line bread crumbs, a little 
parsley chopped, a little thyme, pepper and salt ; tie up the 
heart in a cloth and let it slowly simmer for two hours, the 
large end up, then remove from the fire take off the cloth, 
flour the heart and roast it until it is browned ; lay some 
pieces of fat pork in the pan and some over the heart, make 
a gravy by stirring in the pan a tablespoonful of flour and 
a teacupful of hot water. 

VIRGINIA PICKLE FOR BEEF. 
To one gallon of water, add salt enough to float an egg ; 
one tablespoonful of saltpetre, cover closely and let it stand 
for three days. Rub the beef to be corned well with salt 



44 THE 3-6-5 COOK BOOK, 

and let it reiiKiin in the dry salt for tliree days, then wash 
carefully; rub again with salt, adding one tablespoonful of 
saltpetre to the salt ; let the beef remain in the dry salt for 
ten days, then place in the pickle, and cover closely for one 
month. Beef prepared in this manner can keep perfectly 
for a year, but it is absolutely necessary that all the blood 
be extracted from the beef. 

BEEFSTEAK PIE. 

One and one- half pounds of fine, juicy beefsteak, cut 
into pieces about an inch square, season them well with 
salt and pepper and dredge flour over them. Make a suet 
crust, butter a quart bowl well and line it with the crust, 
press the crust gently on to the bowl ; fill the bowl with the 
meat and one small cupful of cold water ; leave enough 
crust over the edge to form a cover — be sure there are no 
holes in the crust for the gravy to escape, pinch the edges 
together, tie a floured cloth over the bowl — be careful to tie 
it well and firmly down, bring up the four ends of the cloth 
over the top and tie them, plunge the bowl into boiling 
water, and boil gently for two hours. 

BEEFSTEAK PUDDING. 

Make a paste of one pound of flour, one-half pound of 
finely chopped beef suet, one-half teaspoonful of salt, and one- 
half pint of cold water. Roll out the paste until one-half 
an inch in thickness ; line the pudding bowl, leaving enough 
of the pastry to fold over the top. Take one pound of beef- 
steak, dredge with flour, cut into small pieces, with one 
teaspoonful of salt, one-half teaspoonful of pepper, one 
tablespoonful of water; fill the pudding dish, fold over the 
crust, and cover the bowl with a clean cloth floured— tie it 
over tightly, put the pudding into boiling water and boil 
three hours, remove the cloth, turn the pudding out; cut 
a small hole in it to let out the steam, and serve. 

POT ROAST— I. 

Eight pounds of the "round" of beef; tie around round 
the beef a broad tape to keep it in round form— add two 
quarts of hot water, a little salt and pepper, simmer slowly 
for two hours; remove the beef, place it in a pan, and 



BEEF. 4:^ 

brown in a hot oven for ten minutes. Use tlie water in 
which the beef was boiled for the gravy. 

POT ROAST— 2. 

Place the roast in an iron pot without any water, but 
with a few slices of fat pork on the bottom ; let the roast 
brown on one side, then turn it on the other; when both 
sides are browned add one pint of hot water, one table- 
spoonful of chopped parsley or an onion sliced. The roast 
requires nearly three hours to cook ; when done, remove 
the meat, strain the gravy and put back into the pot ; add 
one tablespoonful of flour, one saltspoonful of salt and a 
little pepper. Serve hot. 

BEEF ROLLS. 
One pound of lean beef, one-third of a pound of sau- 
sage meat, one-third of a pound of bread crumbs ; mix the 
sausage and crumbs together with one saltspoonful of salt 
and one-fourth saltspoonful of pepper. Cut the beef into 
slices one-half an inch thick, spread the sausage and crumb 
mixture over the beef and tie firmly ; dredge with flour, put 
into the stew pan with one onion, cut in pieces, two table- 
spoonfuls of tomato catsup or tomatoes, one-half a teaspoon- 
ful of Worcestershire sauce, two slices of salt pork, one-half 
pint of water ; cover closely and cook for two hours. 

ROLLED BEEF. 

Cut the bones from the ribs of beef, or take any part of 
the beef that can be made into a long roll— chop very fine 
together one garlic clove, one onion, one-fourth pound of 
fat salt pork, add one saltspoonful of salt, one-fourth salt- 
spoonful of pepper, one-fourth teaspoonful of ground cloves 
(if liked) ; mix these well together and spread over the beef, 
roll the beef, bind with a string and skewers. Put one-half 
tablespoonful of butter in the stew pan ; when it is hot put 
in the roll of beef, brown, add one glass of wine or vinegar, 
one glass of water or stock, one bay leaf, a little pepper and 
two cloves ; let the beef cook slowly for two hours, then 
remove from the pan, skim oflP the fat from the gravy — put 
into the gravy a slice of toasted bread— in five minutes 
strain the gravy through a coarse sieve and serve ; garnish 
the beef with slices of lemon. 



^6 THE 3-6-1^ COOK BOOK. 

SPANISH OLLA PODRIDA. 

One pound of beef, one pound of mutton, one pound of 
lean pork, one-half pound of bacon, one handful of green 
peas. Place all these in a stew pan with enough water to 
cover and simmer slowly ; as soon as the meats are half 
cooked add one-half head of cabbage, two pieces of pumpkin, 
one handful of kidney beans, a few potatoes and two sau- 
sage ; boil together for one hour, season with salt, pepper, 
cayenne, one garlic clove and a little cloves and allspice, add 
one tomato cut in pieces and one onion, boil together one- 
half hour longer and serve. 

BEEF STEAK. 

A beef steak should be at least one and one-half inches 
thick ; trim the steak slightly, beat it in order to flatten it, 
have the broiler very hot— the coals bright, turn the steak 
very often and broil for ten minutes — do not stick a fork 
into the steak while it is broiling. When cooked, place on 
a hot platter and put over it a good lump of butter or a 
maitre d'hotel sauce. 

RUMP STEAK STUFFED AND ROLLED. 

Two pounds of rump steak, two ounces of suet, three 
ounces of bread crumbs, six olives, one dessert spoonful of 
chopped parsley, pepper, salt and two eggs. Peel and chop 
the olives small, chop the suet, put into a basin with the 
crumbs, parsley, olives, suet, pepper and salt ; mix well with 
the eggs. Spread the mixture on the steak, roll and tie 
securely; place in a greased paper and roast about three- 
quarters of an hour. 

STEWED TONGUE, FRESH OR SMOKED. 

Put the tongue into water, enough to well cover it, add 
a small handful of salt, parboil the tongue, then peel it and 
rub it well with mace, pepper, ginger, cloves and allspice. 
Strain the first water, put the tongue back into it, boil three 
hours, throw in two large handfuls of raisins, one table- 
spoonful of brown sugar, one-half cup of vinegar. One- 
half hour before it is done add one lemon cut fine, strain 
the gravy and serve. It should cook in all, four hours. 



BEEF. 



47 



FRESH TONGUE. 

(A Good Entree). 

Boil a fresh tongue until tender, slice it in thin slices 
on a dish, and keep hot, pour over and around the tongue a 
sauce made as follows : Take one cup of raisins, one cup of 
currants, half a cup of citron, one cup of port wine, one cup 
currant jelly, half a cup of butter and a half a cup of vine- 
gar— melt all together and pour very hot over the tongue. 

ROAST BEEF. 
In roasting meat the oven should always be hot so that 
the meat will brown at once— the gravy which exudes, con- 
geals on the outside and forms a glaze ; this glaze seals the 
pores of the meat. Never put water in the pan, and do not 
flour the meat, and never put the salt or pepper on the joint 
before it is cooked or while it is cooking ; when the meat is 
done pour off the fat from the pan, remove the meat, pour a 
little boiling water into the pan, carefully scrape off every 
bit of the glaze on the bottom of the pan, add a little salt 
and pepper, but no flour— the gravy will be thick enough 
without any. 

SIRLOIN OF BEEF. 
The sirloin of beef, about ten pounds, makes three good 
meals ; the thin end can be corned ; the fillet is considered 
the "epicure's piece." The roast is a good one and looks 
well on the table. It is important to remember that the 
smaller the cut to be roasted the hotter should be the fire, 
for an intensely hot fire coagulates the exterior and prevents 
the drying up of the meat juices. Do not apply this to 
large pieces of meat, for meat is a poor conductor of heat, 
and a large piece of meat exposed to intense heat would 
burned and changed to charcoal before the heat had pene- 
trated to the interior. 

A GOOD STEW. 
Take an earthenware jar, put in the bottom a few slices 
of bacon, on this a layer of potatoes, then a layer of onions, 
some chopped parsley, a little sprinkle of sweet herbs, pep- 
per and salt, and a little grated nutmeg, then a layer of 
good beef or mutton, then repeat the vegetables, etc., until 



48 TJIE 3-6-5 COOK BOOK. 

the jar is filled, finishing with a few slices of bacon ; cover 
tightly and place in a deep pan half filled with boiling water 
and bake for three hours. 

BEEF TRIFLES. 

Take a pound of cold roast beef, mince it very finely, 
then put into a basin and mix with it a seasoning of salt 
and pepper, three ounces of melted butter, two tablespoon- 
fuls of finely grated horse radish, six tablespoonfuls of fine 
bread crumbs, and a tablespoonful of minced onion. Mix 
these ingredients thoroughly, then moisten well with two 
beaten eggs. Put the mixture into small well buttered 
cups or molds, bake in a moderate oven for twenty minutes, 
then turn out and garnish with sprigs of fresh parsley and 
serve with or without horse radish sauce. 

BONNAR STEW. 

Cut small pieces of meat from the leg, about three 
pounds ; roll all in flour until very white, place in stew pan 
with salt and pepper. Cover with cold water ; simmer 
slowly for five hours. This stew will be found very good 
and most nourishing. 



MUTTON AND LAMB. 



49 







/ChUCK \ LOJN / 




MUTTON AND LAMB. 



MUTTON. 

A leg of mutton foi* boiling should be fresh and not 
hang as long a time as for a roast. 

BREAST OF MUTTON BOILED. 

Place the breast of mutton in the kettle with just 
enough hot water to cover it ; let it come to the boiling point 
and then place on the back of the stove and let it simmer 
for three hours ; then remove from the fire and pull out the 
bones. Make a force-meat of one cup of bread crumbs, one 
tablespoonful of chopped parsley, one teaspoonful of thyme, 
one teaspoonful of salt, a little pepper, one-half teacupfulof 
chopped suet ; spread this over the breast of mutton, roll it 
up and fasten with a skewer, dip the roll into beaten egg 
and then into fine bread crumbs, place in the oven and 
brown, basting often with butter- water, for twenty min- 
utes or until well browned. Serve hot, with stewed onions. 

SHEEP'S BRAIN WITH BROWN SAUCE. 

Take four sheep's brains — be careful not to break them, 
put into a basin, cover with warm water, remove the skin 
and let them remain for two hours, then put them into a 



5© THE 3-6-5 COOK BOOK. 

saucepan, cover with boiling water, add one tablespoonful 
of vinegar, one teaspoonfulof salt; cook until they are firm, 
then put them into cold water for five minutes ; when 
needed, put the brains into one pint of stock, one onion 
stuck with two cloves, one sprig of parsley, one slice of salt 
pork or bacon, and cook for twenty-five minutes. Put on 
a hot dish. Serve with a brown sauce. 

BREAST OF LAMB BROILED. 

Put the breast of lamb into cold water with one onion, 
some parsley or celery, salt and pepper, two cloves and a 
little lemon peel ; simmer until nearly cooked, then take out 
the meat and let it cool ; when cold remove bones, divide it 
into narrow slices, dip each slice into melted butter, then 
into bread crumbs and broil them five minutes and serve. 

BRAISED MUTTON. 

Prepare and cook the same as Braised Beef. 

COLD MUTTON. 
Cut the mutton into chops, dip each piece in beaten 
egg in which put one tablespoonful of milk, then into fine 
bread crumbs and fry in deep hot fat. 

LAMB CHOPS BROILED. 

Proceed as for Mutton Chops. 

CROWN OF LAMB. 

The crown is the side of the lamb with all the ribs 
turned around in a circle to form a crown. The center is 
filled with the trimmings from the bones, when they are 
" Frenched," and a string is tied around the outside to 
keep the crown in shape, and then you proceed as follows : 
Season the lamb with salt and pepper, place it in a roasting 
pan, put one whole onion in center of the crown. Baste 
the meat all over with melted butter, place the pan in a hot 
oven, roast until the meat begins to brown, then add one 
cup of boiling water or meat stock. Roast, basting very 
frequently till done, which will take about an hour and a 
hulf. When done, lay the meat on a hot dish, garnish with 
green peas, carrot balls and potato bdlls. Remove all fat 
from the gravy, mix one tablespoonful of corn starch with a 



MUTTON AND LAMB. 5 1 

little cold water, add it to the gravy, cook and stir five min- 
utes, add sufficient meat stock or water to make one pint of 
sauce, cook five minutes, strain and serve with the lamb. 

BROILED CHOPS. 

Remove the fat, beat them with the steak beater, dip in 
melted butter, sprinkle over a little pepper and roll them in 
pounded cracker crumbs, then place over a clear fire and 
broil eight minutes, four for each side; turn them often, 
serve very hot. A thick chop will take twelve minutes to 
cook ; a thin one nine minutes. Always have the gridiron 
hot before putting on tlie chop. 

BROILED MUTTON CHOPS. 

Remove the fat from the bone, beat the chops slightly 
to level them. Have the gridiron hot and greased, the fire 
bright and clear ; broil the chops eight minutes, place them 
on a hot platter, arrange them neatly ; put a small piece of 
butter on each chop and a little pepper and salt. Serve the 
chops very hot. Mutton chops should be broiled over a 
clear but not fierce fire ; pour a little salad oil over the chops 
and sprinkle them with a little pepper and salt an hour be- 
fore broiling them. 

IRISH STEW. 

Take two pounds of pieces of mutton (the trimmings 
of chops and the neck make a good stew), two pounds of 
potatoes cut in pieces, one teaspoonful of salt, one-half tea- 
spoonful of pepper, two onions may be added if liked, and 
one carrot, all cut in pieces; add one pint of water; let the 
stew simmer for two hours ; add one tablespoon ful of butter, 
then serve hot. 

MUTTON AND LAMB KIDNEYS. 

Fry in butter some slices of bread trimmed free from 
crusts ; split six fresh kindeys, after they are washed, freed 
from fat and skin. Season them well with salt and cayenne, 
lay them in the pan and fry in a little butter; when they 
have cooked for ten minutes remove from the pan, place on 
the slices of fried bread ; thicken the gravy with one table- 



52 rilE 3-6-5 COOK BOOK. 

spoonful of fiour, and one teaspoonful of tomato catsup or 
one teaspoonful of Worcestershire sauce and one teaspoon- 
ful of sherry or port wine. Serve the kidneys very hot. 

BOILED LEG OF MUTTON. 

Llave the water boiling; put in the leg and let it sim- 
mer, not boil, until cooked — all meats are more tender if not 
allowed to boil hard. Allow twenty minutes to each pound ; 
put one onion and one bay leaf into the water, and a little 
salt and pepper. Serve with caper sauce. 

MUTTON PIE. 

Use two pounds from the neck or loin of mutton and 
two kidneys ; take out the bones, put them into one pint of 
water and cook for one-half hour ; cut the meat into small 
pieces, cut up the kidneys, mix with the meat, sprinkle over 
one tablespoonful of flour, one teaspoonful of salt, a little 
pepper, one tablespoonful of minced onion. Put these into a 
deep pie dish with the gravy ; cover with a good pastry, puff 
paste or suet ; bake for one and one-half hours and serve 
hot. 

MINCED MUTTON ON TOAST. 

Mince very fine the remains of cold mutton left from 
the roast or boiled mutton, add to the mince one tea- 
cupful of milk, one tablespoonful of butter, one-half tea- 
spoonful of salt, a little pepper, three drops of onion juice 
(if liked) ; let all become hot, then serve on hot toast. A 
poached egg may be placed on each portion, and will be an 
addition. 

NECK OF MUTTON BOILED. 

Place the neck of mutton in boiling water, to which add 
one tablespoonful of salt ; let it simmer slowly for two hours ; 
then remove from the stew pan and serve with caper sauce, 
or with parsley or butter sauce. The liquor in which the 
neck was boiled should be strained, and the next day it will 
serve as the foundation for a good broth or soup. 



MUTTON AND LAMB. 53 

ROAST MUTTON. 

Fouf days before using, bone and season with the fol- 
lowing mixture : One teaspoon ful ground ginger, one tea- 
spoonful of ground cinnamon, one-fourth teaspoonful 
ground black pepper, one-fourth teaspoonful ground cloves, 
one-fourth teaspoonful ground mace ; mix together in one- 
half pint hot vinegar in which has been steeped two bay 
leaves and a small bunch of thyme and sweet marjoram and 
a clove of garlic ; rub the mutton thoroughly with this mix- 
ture — put in a cool dry place for one and one- half days. Fill 
the cavity left by the bone with a stuffing made of celery 
chopped very fine and cooked until tender, mixed with a 
pint of wljite sauce (the bone will make the necessary stock). 
When the meat is needed, cover with mushrooms chopped 
fine and one-half pound of almonds chopped ; then roast in 
hot oven, baste constantly while cooking, with mixture of 
strained tomatoes and rich stock, one pint of each. A glass 
of claret may be added if liked. 

ROAST LEG OF MUTTON. 

Select a good sized leg of mutton of ten pounds ; in 
winter let it hang for three weeks, unless it has been hung 
for a long time at the butcher's. Before roasting, beat the 
leg well, all over, with the rolling-pin ; this adds greatly to 
the tenderness and delicacy of the meat. Put a clove of 
garlic or a few slices of shallots into the hock end of the leg, 
dredge with flour, spread a little butter over and roast for 
one hour and thirty minutes ; baste the mutton frequently 
with a little boiling water at first, then from the juice in the 
pan. When the mutton is cooked, place on hot platter, strain 
the gravy, skim off the fat. Serve currant jelly with roast 
mutton. 

LEG OF MUTTON STEWED. 

Beat the leg well and rub over a little salt ; grease a tin 
baking pan with butter; put on the bottom two sliced 
onions, two bay leaves, one carrot sliced, one tablespoonful 
of vinegar, one-half a pint of water, one saltspoonful of salt, 
one-fourth saltspoonful of pepper. Lay the mutton in the pan 
and bake in a hot oven until it is brown, basting often with 



24 THE 3-6-5 COOK tJOOK. 

the gravy in the pun ; when brown, put the mutton in a 
stew pan with all the sauce and vegetables and slowly sim- 
mer closely covered for two hours ; if the gravy dries away 
add a little water; remove the mutton, skim the gravy and 
strain it over the meat. One cucumber stewed in the gravy 
is an addition. 

ROAST SADDLE OF MUTTON. 

Trim off all unnecessary fat. Wrap the saddle up well 
in greased paper, tie the paper over, roast in the oven, baste 
it frequently— allow fifteen minutes to each pound. Within 
one-half hour of the time for serving, remove the paper, 
brown the mutton. Serve with a clear gravy, very hot. 

VEAL OR LAMB PIE. 

Have your dish well buttered Place first a layer of 
cold veal or lamb cut in small dice, then a layer of cold 
boiled potatoes cut in small dice, then a layer of sliced hard 
boiled eggs, pepper, salt and a little chopped onion and 
parsley, till the dish is within an inch of the top ; add 
enough stock well seasoned to fill the dish ; cover with a 
pie crust, and bake ten minutes or ,long enough to brown 
the crust. 



VEAL. 



55 




VEAL. 



BREAST OF VEAL FRICASSEED. 

Lay the breast of veal in ^varm water to whiten for a 
few minutes, then cut the meat into small pieces. -Put in 
the stew-pan one-half a tablespoonful of butter, one onion, 
one carrot, a sprig of thyme and a thin slice of lemon peal, 
a little salt and pepper ; dredge the meat with flour, put it 
in the stew-pan with one pint of water; simmer for two 
hours — the meat must not brown ; when ready to serve, 
take out the meat, skim the fat from the gravy and add the 
yolks of two eggs well beaten, and the juice of one lemon, 
one cup of w^hite bread crumbs, a little salt and nutmeg; 
stir these well into the sauce and serve with the veal. 

VEAL BIRDS. 

Veal birds are made in Austria from slices of uncooked 
veal, covered with thin slices of bacon and a sage leaf, then 
tied up and roasted. There is, however, no reason why 
they should not be stewed in this way. A foundation gravy 



56 THE 3-6-5 COOK BOOK. 

is made of a mixture of white stock and cream, flavored 
with lemon peel, parsley, cayenne, and a dash each of salt 
and nutmeg. The "birds" must stew in this for about two 
hours ; they are nicest when made small enough to serve 
one to a person. This same gravy is good to serve with 
cooked veal minced. 

BLANQUETTE OF VEAL. 

Use the breast of veal. Take three pounds of veal, cut 
into pieces about two inches square ; put these into the 
stew-pan and cover with water ; add one saltspoonful of salt 
and one-half saltspoonful of pepper; boil, and then add 
two onions, two cloves, a bunch of sweet herbs ; simmer 
gently together for one hour, then drain the veal from the 
broth. Stir one tablespoonful of flour and one tablespoon- 
ful of butter together in a stew-pan until smooth, add the 
broth, which must have been strained, stir together ; add the 
beaten yolks of two eggs, strain over the veal and let it all just 
come to a boil, add one tablespoonful of chopped parsley and 
serve hot. Blanquette of veal can be made from the remains 
of cold roast veal ; avoid boiling the veal again, only let it 
become hot. 

VEAL SCALLOPS. 

Take thin slices of veal, cut them into pieces about an 
inch square, season with a little salt and pepper and some 
sweet herbs, dip each piece in the yolk of egg, then into 
bread crumbs; fry some pieces of salt pork, remove these 
from the pan and put in the scallops, fry them brown and 
then add one cup of stock, one-half cup of cream or milk, 
one cup of oysters or mushrooms and one tablespoonful of 
lemon juice. 

CREAM OF VEAL— I. 

Take a pound of fillet of veal, pound it in a mortar with 
an equal part of milk panada. Mix and stir in the beaten 
yolk of one egg and the whipped whites of two, and 
sufficient cream to make into a paste ; add a little pepper 
and salt. Place this in well-buttered molds ; steam for an 
hour ; be sure and do not let it boil. Turn out and serve 
with either tomato sauce or a puree of spinach. 



VEAL. 



57 



CREiVM OF VEAL— 2. 



Two pounds of veal cutlet, pound it until soft and thin, 
then cut into finger lengths and about one inch wide, dip 
each piece into beaten egg, then into fine bread crumbs, 
seasoned with salt and pepper and a little nutmeg. Put one 
tablespoonful of butter into the pan ; when it is hot put in 
the veal, brown the slices on both sides, then place them on 
a hot dish. Pour into the pan two tablespoonfuls of cream, 
let it boil once, then strain this gravy over the veal. vServe 
with slices of lemon. 

VEAL CUTLETvS. 
Llave the cutlets free from bone if possible; trim them 
into a proper shape and beat them well with the pastry roller 
until the fibre of the meat is broken ; this process improves 
veal, but it is injurious to many other meats. Dip each cut- 
let in flour or in beaten egg and bread crumbs and fry for 
fifteen minutes in good fat, either of dripping or lard, not 
a deep fat. Then remove the cutlets from the fat and pour 
out the fat. Put into the pari one tablespoonful of flour 
and one tablespoonful of butter ; cook these together for a 
minute, then add one cup of broth or boiling water, one 
spoonful of lemon juice, a saltspoonful of salt, one-half a 
saltspoonful of pepper ; strain the gravy over the cutlets 
and serve hot. 

FRIED VEAL CUTLETS WITH CREAM GRAVY. 

Take two pounds of veal from the leg, cut into small 
round pieces ; dip each piece into flour with one teaspoonful 
of salt and a little pepper. Put two tablespoonfuls of butter 
in the frying pan, when hot put in the cutlets and fry 
slowly until they are brown and tender, then remove ; pour 
into the pan one teacup of cream, let it just boil, then strain 
over the meat. Serve hot. 

VEAL CUTLETS WITH MACARONI. 

Use three pounds of veal cutlets from the neck, one- 
fourth pound of macaroni broken into four-inch pieces ; put 
into one pint of boiling water ; when boiling put on the back 
of range to simmer for thirty minutes, then pour in one tea- 
cupful of cold water ; this is the correct way to prevent the 



58 THE 3-6-5 COOK BOOK. 

macaroni from pulping ; add one saltspoonful of salt. Make 
a gravy from some fine stock, thicken with one tablespoon- 
ful of flour, add one tablespoonful of some good catsup, 
drain the macaroni and put it into the gravy. Cook the 
cutlets; first put them in the beaten 3 oik of egg, then into 
bread crumbs, fry them in fat until they are brown, add a 
sprinkle of thyme over them and a few drops of lemon 
juice. Place the macaroni and cutlets on a hot dish and 
sprinkle with paprika. Serve the gravy in small dish. 

TO PREPARE CALVES' BRAINS FOR COOKING. 
Wash the brains in cold water, drain them, cover again 
with cold water, in which put a tablespoonful of good 
vinegar or lemon juice and one saltspoonful of salt ; let the 
brains soak in this mixture for twenty minutes. Put in the 
saucepan some boiling salted water, drain the brains and 
put them into the saucepan with one onion, one bay leaf, 
six peppercorns and six cloves ; let them cook for thirty 
minutes, then drain them and put them again into cold 
water ; when cold pinch oflf all the fibers you can without 
breaking the brains. 

CALF'S BRAINS. 
vSoak the brains in cold water for one hour, remove all 
the skinny parts, be careful not to bruise the brains ; when 
they are clean and white put them into a stew-pan with one 
quart of water, one teaspoonful of salt, one tablespoonful 
of vinegar, and boil gently for twenty minutes, then remove 
from the pan and let them become cold ; cut them in pieces, 
dip each piece in beaten egg, then into bread crumbs; fry in 
deep hot fat. Serve with a tomato sauce. 

BAKED OR FRIED CALF'S BRAINS. 
Wash the brains, then cook them in salt water for 
twenty minutes, place on a plate and put a plate over them 
and a weight ; when cold, slice the brains, dip in beaten 
egg, then in cracker dust, then in egg, and fry them in a 
little butter, or bake them in the oven. 

CROQUETTES OF CALF'S BRAINS. 
Wash the brains thoroughly till they become white, re- 
move the skin and fibers, then pound them till smooth in a 



VEAL. 



59 



mortar. Season with pepper, salt and a pincli of white 
sugar. Add two ounces of milk panada, a beaten egg and 
a teaspoonful of flour ; leave the mixture to get quite cold 
before rolling into balls, then dip in beaten egg and bread 
crumbs and fry a pale color. Oyster sauce or sauce piquante 
should be served with this dish. 

FRICANDEAU OF VEAL— i. 

Use three pounds of the fillet of veal, take out the bone, 
trim the piece nicely and lard the top with thin strips of 
salt pork ; put into the stew-pan the bone and trimmings of 
veal^ with one carrot, one onion cut fine, a little salt and 
pepper; lay on the top of these the veal, add one-half pint 
of broth, boil until the broth is thick, then add one pint 
more of broth, and simmer all for one and one-half hours ; 
baste the fricandeau every few minutes, when it is browned 
take from the pan. Skim off the fat and strain the gravy 
and serve over the meat ; place the fricandeau on a bed of 
cooked spinach. 

FRICANDEAU OF VEAL— 2. 
Use four pounds of veal (the fat side of the leg), one pint 
of broth, four ounces of lean ham, one faggot of sweet herbs, 
one carrot, one onion, two bay leaves, one blade of mace, 
one-fourth pound of fat bacon for larding, eight artichoke 
bottoms, six truffles, four mushrooms. Beat your frican- 
deau with a rolling-pin, take off the skin and trim off the 
rough edges, lard the top and sides, cover it with fat bacon, 
lay it in a stew-pan with some trimmings of raw veal under- 
neath it, also the onion and carrot cut up small, the herbs, 
mace, the lean ham, pepper, add salt and a pint of broth. 
Cover the pan close and let it stew slowly three hours, then 
take up the meat, remove all fat from the gravy, boil quickly 
to a glaze, then glaze the fricandeau. Make a rich gravy, 
add the mushrooms, truffles and artichoke bottoms, and 
serve round the meat. 

CALF'S FEET FRITTERS. 

Boil two calf's feet as for jelly, but do not let them stew 

till they fall to pieces, but while they are still firm take them 

out of the stock, split them open, remove the bones (which 

you return to the stock for sweet jelly), and lay the cover- 



6o THE 3-6-5 COOK KOOK. 

ings of them flat in a dish to get cold. Then cut them into 
small, cutlet-like pieces, dip each into batter and fry alight 
color. Drain them well from the fat, pile high on a dish 
and pour either tomato sauce around or a sauce composed of 
a half pint of stock, two tablespoonfuls of tarragon vinegar, 
one of chutnee, a little salt, a lump of sugar, thicken with 
corn-starch and boil the sauce well before serving. 

CALF'S HEAD BOILED. 
Have the head thoroughly cleaned, scraped and split 
open ; see that the ears are clean ; then put the head in cold 
water for an hour. Remove the brains ; be careful not to 
break them and put them into a basin and cover with cold 
water. Put the head into a large enough kettle that the 
water will entirely cover it, bring the water quickly to the 
boiling point, skim and then put the kettle on the cooler 
part of the stove and simmer the head for three hours ; add 
one teaspoonful of salt and one-fourth teaspoonful of pep- 
per, remove from the fire ; remove the large bones and pour 
over the head either Brown, Parsley, Tomato or Bechamel 
sauce. The water in which the head was cooked may be 
used for mock turtle soup, or a white soup. 

CALF'S HEAD TERRAPIN. 

One pint of cold calf's head cut into small pieces, one 
cup of the water in which the head was cooked, one-half a 
teacupful of cream, one-half teaspoonful of salt, a little 
cayenne, two tablespoonfuls of sherry, the yolks of two 
eggs, one tablespoonful of butter and one tablespoonful of 
flour. 

Put the stock into the stew pan or chafing dish ; beat 
the flour and the butter well together and stir into the boil- 
ing stock, stir constantly until thick and smooth; add the 
meat, salt and pepper and cook for five minutes, then 
remove from the fire or put out the lamp of the chafing dish 
and add the sherry. 

Cold chicken, turkey, game and veal are all very good 
treated in this manner. 

FRENCH PIE. 

One and one-half pounds of calf's liver, one-half pound 
of unsmoked fat bacon, one-fourth pound of cold roast veal, 



V'EAL. 6 1 

rabbit or chicken, one-half teaspoonful of white pepper, 
one and one-half ounces of gelatine, one onion, one pint 
of stock, cayenne, nutmeg, mace and salt to taste. Boil 
the calf's liver till tender; when cold put twice through 
the mincing machine with the onion, pound in a mortar and 
season highly with pepper, salt, cayenne, mace and nut- 
meg. Soak the gelatine and melt it with the stock ; line a 
china mold with the bacon cut into very thin slices, then 
put a layer of the cooked meat or poultry, next a layer of 
the pounded liver, and so on, till the mold is full ; pour in 
some of the stock in which the gelatine has been melted, 
cover the top with bacon, and bake in a moderate oven. 
Do not turn it out of the mold till next day. 

ITALIAN CHEESE. 
One pound and a half of calf's liver, cover it with 
boiling water for five minutes, then dry with a soft cloth 
and chop it very fine ; chop one pound of veal and one-half 
pound of ham fine and mix with the liver, add one onion 
chopped fine, two tablespoonfuls of chopped parsley, one 
teaspoonful of salt, one-fourth teaspoonful of pepper, a 
little cayenne and a pinch of powered sage. Mix all well 
together and put into a buttered mold, cover tightly and 
steam or boil for three hours, then remove the cover, pour 
off any liquid from the top, pour this into a saucepan and 
while hot, add to it one-fourth of a box of gelatine which 
has been previously soaked in a teacup of cold water, stir 
until the gelatine is dissolved, add a little salt and pepper, 
pour this into the mold over the cheese ; it will fill up all 
the places which have shrunk in the cooking ; shake the 
niold so as to have the liquid settle around the sides ; leave 
it to cool, when cold turn on a platter and garnish with 
slices of lemon and sprays of parsley. 

LIVER AND BACON. 

Cook in a frying pan as many slices of bacon as may 
be required ; place them on a heated dish and put them 
where they will keep hot. Lay the liver in the frying pan 
where the bacon has been cooked, sprinkle it generously 
with salt and pepper and cook rare. Place the liver on a 
hot plate and with a sharp knife cut the meat into thin 
strips, I'emoving all the stringy and gristly parts. Return 



62 THE 3-6-5 COOK BOOK. 

the liver to the frying pan, add a generous piece of butter 
and more salt and pepper, and stir it around with a fork, 
letting the meat become thoroughly heated. Turn it into the 
center of a hot platter, place the bacon around it and serve. 

BRAISED LIVER. 

Two and one-half pounds of calf's liver, three small 
onions, one can of mushrooms, one bunch of parsley, one- 
eighth pound of butter, one-half pound of salt pork, one 
lemon. Lard the liver with the pork, melt the butter in the 
pot (a small iron one, with a tight cover, is the best for 
this preparation), then put in the onions, mushrooms, 
parsley and lemon ; put in the liver, cover tightly that no 
steam escapes. Cook for two hours; remove from the pot, 
strain the gravy and pour over the liver. 

BAKED CALF'S LIVER. 
Take one liver, pour over it boiling water and skin it ; 
wash it in several waters, lard with bacon or salt pork. 
Put in a pan a little bit of sliced onion, a carrot sliced and 
a little water, put in the liver, which you cover well with 
onions sliced ; sprinkle all with flour, and baste often in a 
hot oven. Bake one and one-half hours. 

CALF'S LIVER CAKE. 
Pound in the mortar the best part of the calf's liver ; it 
must be perfectly fresh ; add an equal quantity of boiled 
salt pork, pound this in a mortar with some parsley, a little 
salt and pepper. Slice two onions very fine and fry them 
with a little suet dripping. Cut into fine dice enough ham 
to make one-half a cupful, add this to the liver and pork, 
add three eggs beaten separately, beat these well into the 
meat ; grease a plain mold and fill with the m'xture and 
steam for three hours. Turn out the cake on a platter and 
garnish with thin slices of broiled bacon. 

CALF'S LIVER LARDED. 
The operation of larding is done by passing strips of 
larding pork, which is firm, white, fat pork, cut two inches 
long, and quarter of an inch square, in rows along the 
surface of the liver, placing the strips of pork in the split 
end of a larding needle, and with it taking a stitch about a 



VEAL. 63 

quarter of an inch deep and one inch long in the surface of 
the liver, and leaving the ends of the pork projecting 
equally ; the rows must be inserted regularly — the ends of 
the second coming between the ends of the first, and so on, 
until the surface is covered. The liver is then laid in a 
dripping pan on one ounce of carrot, one ounce of onions 
and one ounce of salt pork sliced, half a teaspoonful of salt, 
quarter of a saltspoonful of pepper, three sprigs of parsley, 
one of thyme, three bay leaves, and six cloves ; a gill of 
of Spanish sauce or brown gravy is poured over it and it is 
cooked in a moderate oven about an hour until it is thor- 
oughly done. 

STEWED CALF'S LIVER. 

Two pounds of fresh liver, lard it with strips of fat, 
salt pork, season with salt and pepper, and put into a stew- 
pan with two tablespoonfuls of butter and fry well on both 
sides; then take out the liver and mix one tablespoonful of 
flour to the butter, and add one pint of water, one glass of 
wine, one onion with two cloves stuck in it, one teaspoonful 
of salt, one-half teaspoonful of pepper, a little bunch of 
sweet herbs; stir until boiling, put back the liver with two 
carrots cut fine, two onions ; simmer slowly for two hours ; 
put the liver on a dish, skim the gravy, take out the vege- 
tables, garnish the liver with the carrots and onions, strain 
the gravy and pour over the liver, and serve. 

BRAISED LOIN OF VEAL. 

Four pounds of loin of veal, take out the bone and tie 
the veal round with a string; put it into the stew-pan wnth 
one-half tablespoonful of butter; brown it on both sides, 
and then add one quart of good stock, one carrot cut fine, 
one onion in which stick two cloves, one little bunch of 
sweet herbs, one teaspoonful of salt, one-half teaspoonful 
of pepper. Simmer on a slow fire for two hours ; keep the 
stew pan half covered. Take out the meat, put it on the 
platter and keep it warm while you strain the gravy ; skim 
off all the fat, let the gravy boil hard for a few minutes to 
reduce it, then pour it over the meat. vServe spinach with 
veal. 



64 THE 3-6-5 COOK BOOK. 

VEAL LOAF— I. 
Three pounds of minced, raw, lean veal ; one-half 
pound of salt pork chopped fine, one teaspoonful of pepper, 
one teaspoonful of salt, one-half teaspoonful of sage, three 
Boston crackers, rolled fine ; one egg, two tablespoonfuls 
of cream. Mix all together, shape into a loaf, put a few 
bits of butter on the top and bake one hour slowly; when 
cold slice in thin slices. 

VEAL LOAF— 3. 
Four pounds of veal, one chicken, one-half pound of 
salt pork, one-half teaspoonful of cayenne, one teaspoonful 
of salt, two eggs well beaten. Chop the meat all very fine ; 
mix together and add one onion finely chopped, four 
powdered crackers, a little salt, pepper and truffles, if you 
like. Mix, make into a loaf and bake three hours, basting 
well with butter water ; when done pour over a meat jelly 
made of veal. 

MINCED VEAL WITH POACHED EGGS. 
Take one pound of cold veal, mince it fine and place 
in the stew-pan, add one cup of milk, one tablespoonful of 
butter, one saltspoonful of salt, one-half saltspoonful of 
pepper, a little nutmeg. Mix well together arid let the 
mixture boil once, then have slices of hot toast ready ; put 
the mince on the toast and poached eggs on top. 

BAKED SWEETBREADS. 
Parboil the sweetbreads, then put them into cold water 
for a few minutes, remove the skin and any gristle, lard 
the sweet breads with narrow slices of salt pork and place 
them in a baking pan. Put into a stew-pan the water in 
which the sweetbreads were cooked, add one tablespoonful 
of browned flour and one tablespoonful of butter mixed 
together ; a little salt and pepper, one bay leaf, one small 
onion in which stick two cloves ; let all boil for five minutes, 
then strain this over the sweetbreads and bake them in the 
oven for twenty minutes. 

SWEETBREAD CUTLETS. 
Soak one pair of sweetbreads in salt and water for an 
hour, then drain ; remove any strings and blood and put 



VEAL. 65 

them in the saucepan with one half pint of good stock ; boil 
for a half hour, drain them and let them get cold ; cut off all 
the fat and gristle ; chop them fine with one tablespoon ful 
of boiled ham, one-half pint of canned mushrooms, or fresh 
ones ; one saltspoonful of salt, one-fourth teaspoonful of 
pepper, a little cayenne and a very little grated nutmeg, 
three drops of onion juice. Take one tablespoonful of but- 
ter in the saucepan with one tablespoonful of flour, stir 
them over the fire ; when they are smooth add two table- 
spoonfuls of cream and one tablespoonful of stiff jellied 
stock, stir together until smooth, then add the sweetbread 
mixture — it should be a soft mass, not at all stiff ; pour it 
on to a plate ; when cold form into cutlets, dip each one in 
beaten egg then into fine cracker crumbs — put them on the 
ice for an hour or more. When needed, fry them in very 
hot fat for two minutes. 

FRIED SWEETBREADS— I. 

Trim and wash thoroughly two sweetbreads ; have the 
skillet hot, put in one-half tablespoonful of butter, when 
hot add the sweetbreads, fry them brown on each side, then 
set them on the cooler part of the stove to cook slowly. 

FRIED SWEETBREADS— 3. 

Parboil the sweetbreads, when cold remove ihe skin 
and any gristle, rub the sweetbreads with lemon juice, cut 
them in slices and dip each slice in beaten egg and then into 
fine breadcrumbs seasoned with salt and pepper, then fry in 
deep hot fat for three minutes. 

Make a cream sauce of one tablespoonful of flour, one 
tablespoonful of butter well cooked together and two table- 
spoonfuls of cream with a little nutmeg and two drops of 
onion juice ; serve hot with spinach. 

SWEETBREADS— HAVANESE. 

Fry the sweetbreads without blanching, in butter ; when 
they are evenly browned, serve with a tomato sauce, to 
which add five or six fresh, red peppers chopped fine. 
Serve with the sweetbreads, green peppers stuffed with 
mushrooms, truffles and bread crumbs mixed together, cook 
the peppers in the sauce — the skins are easily taken off the 



66 THE 3-6-5 COOK BOOK. 

peppers by placing them in the oven for a few minutes, 
then pull off the skins before stuffing the peppers. 

vSWEETBREAD PATTIES. 

Sweetbreads boiled, cooked and cut in pieces when 
cold, the white meat from a cooked turkey, all make good 
fillings for patties, or they can be filled with cold game, 
prepared the same as chicken patties. 

TRUFFLED SWEETBREADS. 

One pair of sweetbreads, three truffles, one-half pint of 
stock, one tablespoonful of flour, a little pepper and salt. 
Soak the sweetbreads in water for two hours, then boil them 
from ten to fifteen minutes, throw them again into cold 
water for half an hour, then drain them. Chop up the 
truffles and make a thick layer of them and place on one of 
the sweetbreads, put the other bread on the top of it. Bind 
them together and stew gently in the stock for half or 
three-quarters of an hour, season with pepper and salt ; 
thicken and brown the sauce and serve with fried pieces of 
bread round the dish. 

MOCK TERRAPIN. 

Cut the calf's liver into small pieces ; you must first 
wash the liver and let it cook in a hot oven for one- 
half hour. Shake over the liver one teaspoonful of flour, 
one teaspoonful of mustard, a little cayenne, one teaspoon- 
ful of salt, a quarter of a teaspoonful of ground cloves. 
Stir these together and add the gravy which came from the 
liver while in the oven and add one small cup of boiling 
water. Keejj all the mixtures hot but not boiling. Just 
before serving add two hard boiled eggs chopped, one 
tablespoonful of butter, one wine glass of wine and one tea- 
spoonful of lemon juice. 



POUK 



67 




PORK. 



ROAST SUCKING PIG. 

After the little pig is scalded and prepared for cooking 
wipe it dry and stuff the body with bread crumbs mixed 
with one teaspoonful of sage, one teaspoonful of salt, a little 
cayenne, a little melted butter, all well mixed together. Sew 
up so that the stuffing will not fall out ; cut off the feet and 
place the pig in a pan with an apple in his mouth ; score the 
skin, baste the pig constantly with the gravy that comes 
from the pig, I'oast four hours; when ready to serve split 
open the body and remove the stuffing, cut off the head, split 
it open and take out the brains ; mix the stuffing and the 
brains well together, add one glass of sherry and the gravy 
which has come from the pig, a little nutmeg, one table- 
spoonful of lemon juice and a little cayenne. Serve this 
sauce in the gravy-boat or Piquante sauce. Serve apple 
sauce with the pig also. The pig must be well basted at 
first with hot water, in. which put a pinch of salt, then pour 
off the water from the pan and baste with olive oil. 

SALT PORK FOR LARDING. 

Salt pork used for larding should be cut in very narrow 
strips and thrown into ice-water for a few minutes before 
using. The ice-water hardens the pork. 



68 THE 3-6-5 COOK BOOK. 

BACON. 

Bacon can be boiled the same as ham, three hours' time 
required for a piece of four pounds ; when cooked remove 
the skin, sprinkle the top with fine bread crumbs and a little 
brown sugar and brown in the oven. Boiled bacon is 
especially nice, served with boiled chicken. 

BROILED BACON. 

Slice the bacon in very thin slices, cut off the hard lean 
and the rind ; put on the fine wire broiler, cook over a clear 
fire, five minutes. Keep the bacon in a cool, dry place; if 
the slices are placed in the ice-box for a few hours before 
needed, it will be found an improvement. 

CLEAR BACON FRIED. 

Cut off the hard, lean strip from the bacon, then cut 
the slices one-eighth of an inch thick ; have the frying-pan 
very hot, lay in the slices of bacon, turn as soon as they are 
clear, cook a moment on the other side and remove from 
the fire. 

TO COOK BACON. 

Cut the slices very thin, let them stand in the refriger- 
ator for some hours before cooking. 

PORK CUTLETS. 

Three pounds of the loin of pork, three ounces of but- 
ter, lemon juice, three tomatoes, one carrot, one turnip, one 
parsnip, one apple, one ounce of glaze, chopped parsley, 
one pound of chestnuts, pepper and salt. Take a very 
young and tender piece of loin of pork, cut it into delicate 
cutlets, fry the cutlets in two ounces of butter quickly ; boil 
your carrot, turnip, apple, parsnip, and cut them into thin 
strips ; keep the vegetables warm. Boil your chestnuts very 
soft and take the shell and skin off. Pound with pepper, 
salt, and an ounce of butter, and rub through a sieve ; 
arrange as a wall on which to dish your cutlets. Bake 
your tomatoes and use them to garnish the dish. Fill the 
center of the chestnut wall with the cut-up vegetables ; 
pour the melted glaze round the cutlets ; squeeze the lemon 
juice over all. 



69 



POOR MAN'S GOOSE." 



Take the liver, heart and sweetbreads of the pig, wash 
them thoroughly. Slice four onions fine, put into the 
baking pan, with one teaspoonful of dried sage ; cut the 
liver into small pieces, lay them with the onions, then cut 
up the heart and then the sweetbreads, pepper all well, and 
cover with thin slices of bacon or salt pork ; set the tin in a 
good oven, bake for one hour, then add one cup of boiling 
water. Send this to the table in the pan in which it was 
cooked. Serve with it, plain boiled potatoes. 

The bacon mentioned in Foreign Cook Books, is equiva- 
lent to our salt, pickled, or mess pork ; not the smoked sides 
and shoulders we call bacon. 

Children as a rule do not like meat fats ; but use bacon 
fat for frying potatoes and they will like it. 

VIRGINIA LIVER PUDDING. 

Soak the pigs' livers over one day and night in salt and 
water, changing the water frequently. Soak the pigs' 
heads in salt and water for the same time, allow two livers 
to every head. After soaking the livers and heads, wash 
them carefully and boil them until soft, remove the bones 
from the heads, put livers and heads through the meat 
chopper, season the meat highly with salt and pepper, mix 
together, heat thoroughly and pour into shallow pans. 
Keep in a cool dry place ; when required, slice in thin 
slices, and fry in a hot pan and serve. 

PIG'S FEET BROILED. 

Have the feet well washed and cleansed, then place in 
a large stew-pan, cover with boiling water, with one 
tablespoonful of salt for twelve feet; let the water boil 
once, sknn, then place the stew-pan on the back of the 
stove and let the feet simmer for six hours. At the end of 
this time, take from the fire, and let the contents become 
cold. When cold place in a stone crock and if desired pour 
over two cups of vinegar and two teaspoonfuls of whole 
spice boiled together. When desired dip the feet in flour 
which has been well seasoned with salt and pepper and 
broil over hot coals for eight minutes. 



70 THE 3-6-5 COOK BOOK. 

PIG'S FEET FRIED. 
Prepare as for broiling, dip them in beaten egg then 
into fine crumbs and fry in hot fat for six minutes. 

HAM BROILED. 

Slice the ham in thin slices ; have the gridiron hot, 
put on the ham and cook quickly. 

HAM FRIED WITH EGGS. 

Slice the ham in thin slices, fry them in the frying 
pan ; when cooked, remove to a dish and keep hot ; break 
the eggs into the hot fat, cook them until the white of the 
egg is set, then put them on the ham and serve. 

Many persons prefer cold, boiled ham for broiling or 
frying, 

HAM BOILED. 

Soak the ham over night, next morning wash it thor- 
oughly, place in kettle with hot water to cover it ; put one 
pint of cider vinegar and two onions into the water ; let the 
ham simmer five hours— turn it once. Then take from the 
kettle, remove the skin, sprinkle fine bread crumbs over 
the ham, in which mix one tablespoon ful of sugar and one 
tablespoonful of pepper ; bake the ham for one hour, or, in 
place of putting into the oven, the ham can be put back into 
a smaller kettle, and one pint of white wine poured over it 
and the kettle tightly closed and the ham cooked in this 
for one hour. 

LIVINGSTON HAMS. 
For every three hundred weight of hams ; seven 
quarts of fine salt, two pounds of brown sugar, one quart 
of molasses, one pound of saltpetre. Rub the hams with 
this mixture once a week until the mixture is exhausted. 
Then change about the hams, putting bottom ones on top, 
etc. Keep in a cool place for two weeks, and then smoke. 

HAM (BAKED). 
One ham, twelve pounds, seven pounds of flour. 
Make the flour into a paste with water, completely cover 
the ham with it; put into the oven and bake four hours. 
Take the crust ofiF as soon it comes out of the oven ; when 
cold, glaze. 



71 



STEAMED HAM. 



Put the ham in cold water for twelve hours, wash it 
thoroughly, rubbing with a stiff brush to dislodge any salt 
on the outside, put into the steamer, cover closely and put 
over fast boiling water, allowing thirty minutes to each 
pound; keep the water on the steady boil, skin and 
sprinkle fine crumbs over the ham, and serve. 

PIG'S HEAD. 

Boil the head including the tongue in a good sized 
sauce-pan with sufficient water to cover the head, add a little 
salt ; when sufficiently cooked the flesh will leave the bones. 
Chop it very fine while hot, add pepper and salt to taste 
and a little chopped sage, if sage is liked ; put into a bowl, 
press it firmly into the bowl and place a weight on top. 
Return the bones to the stock which, when carefully skim- 
med, will serve for a good soup of peas, oatmeal, etc. ; the 
fat to be used for frying. Oatmeal is very good in the soup, 
dredge in the meal, carefully stirring all the while. 

LEG OF PORK ROASTED. 

Take a leg of pork of about seven pounds, roast it, al- 
lowing twenty minutes to each pound, baste it frequently 
with the gravy which runs out from the leg ; when done 
place on a platter, pour off the fat in the pan, add a little 
hot water, scrape the pan well ; if the gravy is liked thick- 
ened, add one tablespoonful of flour, one saltspoonful of 
salt and a little pepper. 

STEWED LEG OF PORK— r. 

Take a leg of young pork, rub it well with salt and let 
it lie in the salt for a week. When ready to cook it, place 
it in an iron pot with just enough water to cover it and let 
it simmer for four hours, skimming off the fat. Then re- 
move the leg of pork, strain the water, put into the pot one 
pint of good vinegar, one-half pound of brown sugar, one 
pint of the water in which the pork was boiled. Put in 
the pork, cover well and place the pot in the oven and let 
it cook for two hours or longer. The pork should be well 
browned. Serve with the gravy in the pot, and apple 
sauce. 



72 THE 3-6-5 COOK IJOOK. 

STEWED LEG OF PORK— 3. 
Put into the kettle one leg of young pork, one carrot 
cut tine, two onions sliced, a bunch of sweet herbs, one 
tablespoonful of butter and water to half cover the leg ; 
cover the kettle tightly, and cook the pork for two hours. 
Turn the leg once. When cooked, remove the pork, add a 
little boiling water to the gravy, thicken with one table- 
spoonful of flour, add a little salt and pepper, and pour this 
sauce over the pork and serve. 

PORK MEAT-CAKE. 
Chop some cold pork very fine ; grate two potatoes and 
one onion ; mix with the pork ; add two eggs well beaten, a 
little salt and pepper, and two tablespoonfuls of milk; make 
into a cake and fry in a little fat. Serve hot. 

BONED SPARE-RIBS OF PORK STUFFED. 

Six pounds from the piece of spare-ribs of pork, it con- 
sists of the flat bones cut from the loin ; slip out the bones, 
flatten the meat with chopper, dust it with pepper and then 
spread on it this stuffing : Two well-cooked onions, one 
tablespoonful of dried sage, one pound of chopped apples, 
a little pepper and salt ; mix well together. Roll the meat 
up tightly, fasten at each end with string, place in the oven 
and baste often, it will be cooked in one and one-half hours ; 
dish it very hot — serve with roasted potatoes and a dish of 
good apple sauce. 

SCRAPPLE— I. 

Four pounds of pork, the lower part of belly with skin 
on, one pound of beef liver ; after cleaning pork, boil both 
together with plenty of salt and pepper, cook until tender, 
then chop fine, each separately. Sift into the liquor two 
teacups of cornmeal, let boil until well cooked, add salt, 
pepper and sage to taste, then add pork and liver and one 
cup of buckwheat flour — don't make it thick, pour into 
pans. 

SCRAPPLE— 2. 

Boil together six pig's feet and a jowl, until they rre 
so tender you can pull out all the bones ; then chop the meal 
fine. Put into the liquor when boiling, enough cornmeal 
to thicken the mixture, cook all well together, season with 



PORK. y^ 

salt and pepper, then add the meat. Put into shallow 
dishes, slice when needed and fry. 

SAUSAGE. 

For forty pounds of meat, thirteen ounces of salt, four 
ounces of pepper, one ounce of sage. .Spread the meat out 
on a table, and sprinkle the salt, pepper and sage over it, 
stir well ; then grind the meat very fine, by seasoning 
before grinding every bit is well done. It is wise to make 
the meat up into balls and fry, then pack away. If the 
meat is to be kept, cover well with lard. 

Sausage can be kept for several months, perfectly 
sweet, if after it is prepared, it is made into small balls 
(enough for one person) and fried a little on each side ; then 
pack the balls into a stone crock and pour over the top some 
melted lard. Keep the sausage meat in a cool, dry place. 
When needed, fry the balls in a very little lard. 

BOILED SAUSAGE. 
Put the sausage into boiling water and cook for ten 
minutes ; serve with a turkey or chicken. 

BROILED SAUSAGE. 

Have the broiler hot and greased ; broil the sausage for 
five minutes ; serve on hot toast. 

FRIED SAUSAGE. 
Have the pan very hot ; put in the sausage, fry for ten 
minutes, turn them once, and serve hot. 

SAUSAGE ROLLS— I. 
Make a light biscuit dough with milk, let it rise over 
night ; in the morning roll it out very thin, cut into biscuits, 
place a sausage in the center of each, fold over the dough ; 
let it rise again, then bake in hot oven. 

SAUSAGE ROLLS— 3. 
Roll out some good pastry, a pufF paste is best ; roll out 
to one-eighth of an inch in thickness, then cut the paste in 
five-inch squares ; wet the edges with a little beaten egg ; 
mince up any cold meat with a little ham, season with salt 
and pepper or use sausage meat. On each square spread 
two ounces of the meat, fold, press the ends together, brush 
over the rolls slightly with the egg, and bake in a quick oven 
for fifteen minutes. Send them to the table on a napkin. 



74 THE 3-6-5 COOK BOOK. 



POULTRY, 



HOW TO CHOOSE AND PREPARE POULTRY. 

An old test in choosing poultry is the condition of the 
breast bone. Touch the end of it and if it bends easily from 
side to side the bird is under a year old, and tender. If 
not it will serve best in fricassees and stews. The skin of 
the chicken should be firm, smooth and white ; the feet 
short and soft, the legs long, smooth and yellow, the spurs 
small and comb red and fresh, while the eyes are bright and 
full. Pin feathers denote a young chicken, while on fowls 
there are long hairs. The drawing should be done as soon 
as the bird reaches the kitchen. The first step consists in 
removing the pin feathers and hair. This is usually done by 
holding the bird by the head and feet and turning it con- 
tinually over a flaming newspaper. As there is danger of 
smoking the flesh by this process it is really better to use a 
small quantity of ignited wood alcohol. 

Cut off the head, cut the skin down the back of the 
neck and fold it over, while you carefully remove the crop 
and wind pipe, then cut the neck off close, leaving the skin 
to fold back over the opening. 

Next cut a small opening under the rump, run the finger 
around so as to loosen the entrails. Do the same at the 
neck. Carefully draw them out ip one solid mass without 
any part being broken ; cut around the vent to free the large 
intestines. If by accident the gall sack or the intestines 
should be broken the inside of the chicken must be washed 
quickly and wiped immediately, otherwise the outside treat- 
ment here will suffice. Cut the oil sack away from the 
rump ; cut the gall sack from the liver. 

Cut open the outer coat of the gizzard and draw it away 
from the inner sack, leaving this last unbroken. Open the 
heart and wash free from blood. These inner organs and 
the giblets are to be saved for the gravy. 



POULTRY CHICKEN, GOOSE, DUCK, AND TURKEY. 75 

Nothing improves a bird more than the drawing of 
the sinews from the legs. This, if done, is accomplished 
before the entrails are drawn. Bend the leg back slightly 
and carefully cut the skin at the joint just enough 
to expose the sinews; run a skewer in each of them 
in turn and carefully draw them out. After a little practice 
has given skill you can get out as many as eight. The one on 
the back of the leg is the one you should be particularly 
persistent about, since it is so large and strong. In turkeys 
especially these sinews are so tough that in cooking they 
become almost as hard as bones, but if removed the drum- 
stick is as tender as any other part. 

If frozen the fowl should be put into a warm room to 
thaw several hours before needed. Do not soak it to thaw it. 

BREADED SPRING CHICKEN. 

Cut the chicken before cooking, season with salt and 
pepper. Take two eggs beaten lightly, put them into one- 
half cup of milk, and stir into this mixture two tablespoon- 
fuls of flour ; dip each piece of chicken into this and after- 
wards into bread crumbs. 

Bake the chicken in an oven on a pan; make a gravy 
of one cup of cream, one tablespoonful of chopped parsley, 
one tablespoonful of butter, boiled together. 

BOUDIN OF CHICKEN AND TRUFFLES. 

Put half a pint of \vater into a stew-pan with a pinch 
of salt and an ounce of butter ; when it boils stir into it enough 
flour to make a thick paste ; put it by to get cold. Take the 
flesh from a fowl and pound in the mortar, add half its 
bulk of the above paste, and half that quantity again of 
butter, then salt, pepper, a small piece of shallot and a little 
nutmeg. Mix the whole in the mortar and work into 
this mixture one whole egg and the yolks of three. Pass 
the w^hole through a sieve and work in a gill of cream. 
Take a mold, butter it well (or use several small ones) ; cut 
truffles in slices, stamp them in any shape and arrange them 
against the molds in pretty devices. Half fill the mold or 
molds ; tie a piece of paper on the top ; place in a stew-pan 
half full of water and steam for fifteen to twenty minutes. 
Turn out carefullv and serve with truftle or tomato sauce. 



76 THE 3-6-5 COOK BOOK. 

BROILED SPRING CHICKEN. 

vSplit the young chicken down the back, remove all the 
entrails, wipe dry, flatten with the rolling pin ; place in the 
oven for five minutes to heat it, then dip the chicken into 
some melted butter, place on the hot gridiron with the in- 
side down ; broil for fifteen minutes, turning it once ; when 
cooked, place on a hot platter and spread some butter over 
it with salt and pepper or some maitre d' hotel butter. 

TO PREPARE SPRING CHICKENS. 

Young spring chickens are often dry; dip them in 
melted butter or olive oil before broiling them. It is a very 
good plan to place the chickens in a hot oven for ten min- 
utes before you put them on to broil. 

CHICKEN AU CASSEROLE— I. 

Put about one and one-half ounces of butter into a fire- 
proof casserole with two ounces or so of fat bacon cut up into 
dice, a pinch of salt, a sliced onion, or two or three shallots 
and a sliced carrot ; let all this brown gently, and when 
quite hot lay in the fowl dressed as for roasting ; let it color 
till of a pale golden color on both sides, then pour into the 
pan half a pint or so of good stock ; cover down very closely 
and let it stew gently in the oven till done, and either serve 
neatly dished on a hot dish, or better in the pan in which 
it was cooked. This is the simple form of "poulet au cass- 
erole," but needless to say, it can be made richer in a 
variety of ways, adding a tablespoonful of sherry or a sherry 
glassful of chablis to the stock ; or rich, strong gravy, 
put in with the fowls, truffles, mushrooms, tiny silver or 
pickling onions, some small slices of ham, or some of the 
small French sausages,— these can all cook with the fowl as 
before. 

Almost any meat can be cooked in this way. Beef- 
steak cut up and stewed thus, with half stock, half red wine 
and silver onions is particularly good. 

CHICKEN AU CASSEROLE-3. 

Put a small spring chicken into the casserole with 
a little water, one tablespoonful of butter and some 
potatoes cut into round balls with the vegetable cutter. 



POULTRY — CHICKEN, GOOSE, DUCK, AND TURKEY. 77 

Place in the oven and cook thirty minutes, then add one 
can of mushrooms, a flat tablespoonful of chopped onion, 
one-half a wine glass of extract of beef or one-half cup of 
rich stock, one-half a wine glass of sherry, a little salt and 
pepper, and thicken the gravy with one tablespoonful of 
flour; to do this, push the chicken on one side, return to 
the oven and cook for five minutes and serve at once. If the 
chicken is old, parboil or steam it for one hour, then put in 
the casserole and cook as for spring chicken. 

CHICKEN CROQUETTES— I. 
Boil one chicken and two sweet breads ; when cold chop 
them fine. Take one tablespoonful of butter, one table- 
spoonful of flour; fry together; then add one-half pint of 
cream, a few drops of onion juice, add the chicken and 
sweet bread ; stir well together, add salt, mace and cayenne. 
Spread the mixture thinly oir a platter; when cold shape 
into croquettes, dip each into beaten egg, then into bread 
crumbs or cracker crumbs; have the fat boiling hot and 
deep ; before frying put the croquettes on the ice for two 
hours. 

CHICKEN CROQUETTES— 2. 
(Washington.) 

Take two chickens, boil them in a little water until 
tender. Two sets of brains, prepared as "brains, to cook." 
When the chickens are cold remove the meat and chop it 
very fine ; one teacupful of suet chopped fine, two sprigs 
of parsley minced as fine as possible, the juice and rind of 
one lemon, one nutmeg, one tablespoonful of finely chopped 
onion, one teaspoonful of salt, one saltspoonful of pepper. 
Mix these all well together and add enough cream to make 
the mixture very moist ; have it as soft as possible and be able 
to mold it. Make the mixture into croquettes, either with 
a mold or with the hands; dip them into beaten egg, then 
into fine cracker crumbs ; fry them in deep, hot fat or lard. 
This quantity should make twenty-four croquettes. 

Cold veal or lamb can be used in the same manner. 

CURRY OF CHICKEN. 

One good-sized, young chicken, two tablespoonfuls of 
butter, two onions sliced, one small, even tablespoonful of 



78 THE 3-6-5 COOK BOOK. 

grated cocoanut, one-half an apple cut fine, one pint of 
stock, one tablespoonful of curry powder, one tablespoonful 
of flour, four tablespoonfuls of cream, one tablespoonful of 
lemon juice; cut the chicken into pieces, fry the onions, 
cocoanut and apple in the butter; when fried add the stock 
and stew gently for fifteen minutes, then add the curry 
powder and flour rubbed together with a little stock ; stew 
for fifteen minutes, then add the cream, which should be 
hot, and lastly the lemon juice. 

DEVILED CHICKEN. 

Take any cold, cooked chicken and cut into small 
pieces ; dip them into a little melted butter, then into a 
paste made of one teaspoonful of French mustard, one-half 
teaspoonful of English mustard, one teaspoonful of Worces- 
tershire sauce, one-half saltspoonful of cayenne, one salt- 
spoonful of salt. Then place the j^ieces of chicken in a dish, 
cover them with fine bread crumbs and a few bits of butter, 
and bake for fifteen minutes. Turn the chicken on to a hot 
plate, garnish with some watercress seasoned with salt and 
pepper and a little oil and vinegar. 

Any cold game or poultry can be deviled in the same 
way. 

ESCALLOPED CHICKEN. 
Boil two chickens until they are tender ; when cool pick 
the meat from the bones and cut into small pieces. Butter 
a pudding dish, put in one layer of chicken, then a layer of 
sauce made of one cup of cream, one tablespoonful of butter, 
one tablespoonful of flour cooked together. Put the butter 
that has been heated into a saucepan ; stir in the flour ; 
when smooth add the cream, a little salt, pepper and 
powdered mace ; fill the dish with alternate layers of chicken 
and sauce ; on top put some very fine bread crumbs in which 
one tablespoonful of butter has been rubbed. Bake one- 
half hour. Serve in the dish it was baked in. 

BONES FOR SOUP. 
Return the bones to the water in which the chickens 
were boiled; boil together one hour and strain, and when 
cold take off" the fat. This will make a good broth, or a 
good foundation for a white soup. 



POULTRY CHICKEN, GOOSE, DUCK, AND TURKEY. 79 

FRICASSEE OF CHICKEN. 
Take one chicken weighing about three pounds, cut it 
into pieces neatly ; let these stand in cold water for a half 
hour, then drain and put them into the stew-pan with one 
quart of water, one onion with two cloves stuck in it, one 
teaspoonful of salt, one-half teaspoonful of pepper, one-half 
pound of salt pork cut in small pieces; boil, skim and then 
place the saucepan on the back of the stove for two hours, 
then remove the chicken ; take out the onion ; stir together 
one tablespoonful of flour and one tablespoonful of butter 
and one tablespoonful of cream ; stir this into the broth ; 
when the broth thickens pour it over the chicken and serve. 

VIRGINIA FRIED CHICKEN. 

Cut the chicken into pieces, dip each piece into flour 
which has been well seasoned with pepper* 

Take slices of salt pork, put them on the frying pan 
and cook until the fat is all extracted ; remove the pork and 
fry the chicken in the fat ; fry slowly for twenty minutes if 
the chickens are quite young — rather longer if they are old. 
Then remove the chickens, arrange neatly on a platter and 
keep warm while you make the gravy ; stir into the fat one 
cup of milk (of course, cream is better) in which you have 
mixed a tablespoonful of flour; as soon as it thickens, pour 
over the chickens. 

HUNGARIAN CHICKEN OR PAPRIKA HULM. 

Take one large tablespoonful of butter, put into the 
stew-pan ; add two onions sliced tine ; when they are of a 
light brown color add one-half teaspoonful of paprika ; let 
the onions brown a few minutes longer, then add the 
chicken cut into pieces and one-half teaspoonful of salt ; 
brown the chicken ; when this is done add one pint of good 
stock or boiling water ; stew very gently with the pan 
closely covered until the chicken is cooked ; remove from 
the pan, put on a hot dish ; add to the gravy one teacup of 
rich sour cream ; let this scald only in the gravy and then 
strain the gravy over the chicken. 

CHICKEN PIASII. 
Mince cold roasted or boiled chicken, not too fine. To 
each cupful of meat add two tablespoonfuls of butter, one- 



8o THE 3-6-5 COOK BOOK. 

half a cup of milk, one minced onion, one teaspoonful of salt, 
a little pepper. Mix well together, cook, and stir frequently. 
Serve on toast with a garnish of parsley. 

CHICKEN HASH WITH EGGS. 
Prepare as above, but just before serving poach as many 
eggs as required and place on the hash. 

CHICKEN HASH ON RICE TOAST. 
The night before, prepare some boiled rice and set away 
in a dish, with a weight on top. The next morning cut it in 
slices one-half an inch thick ; brush over with melted butter, 
lay between a double broiler and toast a delicate brown ; 
put bits of butter on each, season with salt and pepper, 
squeeze over a few drops of orange or lemon juice ; hash 
the chicken, heat in brown or cream sauce and place it on 
the rice. 

CHICKEN JELLY. 
Cut up one-half an old chicken, one calf's foot and one- 
half pound of veal ; put in soup-kettle with three pints of 
cold water, one-half teaspoonful of salt ; boil and then skim 
carefully; add one tablesp-oonful of chopped carrots, one 
tablespoonful of onions chopped fine, one-half tablespoonful 
of blanched almonds. Simmer the broth until all the meat 
is tender; skim again, and then strain the broth through a 
fine sieve or napkin ; if desired very clear, after straining, 
add the white of an egg beaten very light ; stir this into the 
broth and let it boil up, then remove and strain again. Put 
into small molds or cups and place on the ice. 

JELLIED CHICKEN— I. 
Boil one chicken ; when cold cut the meat into small 
pieces ; place in the mold a layer of the chicken seasoned 
with salt and pepper, then a layer of a few capers or truffles, 
then the chicken ; press all down to make it solid. When 
the mold is full, pour over the water in which the chicken 
was boiled, in which you have put one tablespoonful of but- 
ter. Cover and place in the ice-chest for a few hours. 

JELLIED CHICKEN-2. 
Cut up a good-sized chicken, leave the breast whole; 
put all into a stew-pan including the liver, gizzard and 



POULTRY CHICKEN, GOOSE, DUCK, AND TURKEY, 8l 

heart, put over it one quart of cold water and let it come to 
the boiling point slowly, skim and add one bay leaf, four 
cloves, one sprig of thyme, three sprigs of parsley, three 
slices of lemon ; simmer for one hour; do not let it boil, or 
the meat will be tough ; cut off the meat in small pieces, 
excepting the breast, cut this in four long strips ; put back 
the bones into the pan with one-half an ounce of gelatinje 
which must be previously soaked in a little cold water. Let 
the bones stew a little longer, then strain through a napkin ; 
take the jelly mold, pour into it a little of the gravy; let 
it harden ; cut one hard-boiled egg into slices, place these 
in the jelly ; slice the liver and put them over the eggs and 
the breast ; pour over some of the jelly, then when it is 
hard put in the meat and pour over the balance of the jelly. 
Remains of cold turkey or game can be made into a 
jellied dish ; their bones stewed dowm for the gravy, and if 
liked, some lean ham can be chopped fine and added. 

JELLIED CHICKEN— 3. 

Jellied chicken is a delicious cold dish to serve witli 
cresses or lettuce. Cut a fowl into four parts and cover 
them with boiling ^vater ; add a stalk of celery, one 
slice each of carrot and onion, a bay leaf, a couple of 
cloves and half a dozen of peppercorns. Cover the kettle 
and let the liquid slowly simmer over the fire until the fowl 
is tender. Remove the chicken and let the liquid become 
cold ; then take off all the fat and reheat the liquid. 
Season it with salt and a little cayenne pepper, and then 
add half an ounce of gelatine that has been soaked in a 
little cold water an hour or more, and stir until it is entirely 
dissolved ; then strain the liquid into an earthern bowl. Free 
the chicken from skin and bone and cut it into moderate 
sized pieces. Wet a plain mold with cold water and lay upon 
the bottom and sides some slices of hard-boiled eggs ; then 
put in the prepared fowl and some shreds of cold boiled 
ham or tongue scattered among the chicken ; very thin 
slices of cucumber pickles are also frequently added. Pour 
over the whole the liquid jelly and place the mold in a cool 
place to harden. Turn it out upon a platter and garnish 
with cresses or salad leaves. 



83 THE 3-6-5 COOK BOOK. 

CHICKEN LIVER WITH BACON. 

Take the livers, roll them in melted butter, then in fine 
breadcrumbs; season with salt, pepper and a little cayenne. 
Broil them for five minutes, first flattening them a little. 
When cooked, serve in a hot dish with a maitre d'hotel 
butter, and garnish with crisp slices of bacon. 

Broiled squabs, quail, grouse and woodcock are 
properly served with garnish of bacon. 

CHICKEN A LA MARENGO. 

Prepare the chicken as for fricassee ; put the pieces 
into a stew-pan with one tablespoonful of olive oil, two 
shallots, one teaspoonful of salt, one bay leaf, one-half tea- 
spoonful of pepper, one garlic clove, one bunch of parsley, 
one sprig of thyme, fry these together for twenty-five 
minutes, or until the chicken is tender, then take from the 
pan and keep hot. Take one tablespoonful of flour, inix it 
with a little cold water, stir it into the broth, cook for ten 
minutes, then drain over the chicken and serve ; do not 
skini the broth. 

CHICKEN PATTIES. 
Cut in very small pieces the breast of a cooked chicken. 
Put in the stew-pan one tablespoonful of butter, one table- 
spoonful of flour ; stir together ; when smooth add one 
tablespoonful of cream, a little nutmeg, one-half teaspoon- 
ful of salt, a little cayenne, then add the chicken. Do not 
let the mixture brown ; fill the patty-cases and bake. 

CHICKEN PIE— I. 
Cut in pieces a good-sized chicken, pull off" all the skin 
you can; cook the chicken in the stew pan with a pint of 
water, one slice of lean ham, one onion, four peppercorns, 
one-fourth pound of salt pork cut in pieces, until tender; 
then remove the chicken and the pork, place the pieces in 
a deep pudding disli. Rub together one tablespoonful of 
flour, and one tablespoonful of butter, stir this into the 
liquor in which the chicken was cooked, add one-half cupful 
of cream or milk or more ; when the gravy is thickened and 
smooth, strain into the dish with the chicken. Cover the 
dish with pastry and bake until the pastry is done— one-half 



POULTRY CHICKEN, GOOSE, DUCK, AND TURKEY. 83 

an hour is generally the time required. Make the pastry 
either with suet or butter. 

Veal pie can be made in the same manner, only sub- 
stituting veal for chicken, and leaving out the salt pork. 

CHICKEN PIE— 2. 
Cut into pieces two chickens, put them into a kettle 
and cover with water ; add one saltspoonful of salt and one- 
fourth saltspoonful of pepper. Simmer the chickens until 
they are tender, then remove from the fire, take from the 
kettle, leaving the gravy in the kettle, and put the pieces 
into a deep dish which has been buttered. Make a batter 
with one pint of sweet milk and two eggs well beaten and 
enough flour to make the batter the consistency of thick 
cream; add one pinch of salt, season the chicken with a 
little salt and pepper and add one tablespoonful of butter; 
pour over the batter and bake one-half hour. Thicken the 
gravy with one tablespoonful of flour, rubbed smooth with 
a little milk, and boil for five minutes. Serve it in a gravy 
boat with the pie. 

CHICKEN POT-PIE. 
Cut a chicken into pieces, put it into the stew-pan with 
water enough to cover the pieces, one-half pound of salt 
pork cut in pieces, one saltspoonful of salt, a little pepper ; 
let the chicken simmer slowly ; when it is nearly done, put 
in the dumplings, made the same as soda biscuits, cover the 
pan and let them cook for one-half hour. Put the pieces of 
chicken in the center of the platter, the dumplings around 
them. Thicken the gravy with one tablespoonful of flour 
mixed with one tablespoonful of butter, add two tablespoon- 
fuls of cream or milk ; strain the gravy over the chicken and 
serve. 

CHICKEN WITH POACHED EGGS. 

A nest made of bits of cooked cliicken for serving 
poached eggs in, is a tempting way to use up the ragged 
pieces. Chop the meat very fine, and for two cups of meat 
add one tablespoonful of melted butter, the same quantity 
of cream, one tablespoonful of chopped parsley, a little 
salt and cayenne pepper, and two beaten eggs. Put the 
ingredients in a saucepan and let them thoroughly heat so 



84 THE 3-6-5 COOK BOOK. 

as to set the eggs. Turn the mixture on a hot platter and 
form it in a flat mold with a ridge around the edge. Mean- 
while poach the eggs required and place them carefully on 
the meat. Garnish the dish with parsley and slices of hard- 
boiled eggs around the mold. 

ROASTING TURKEY OR CHICKEN. 
Before I'oasting either a turkey or chicken, after it is 
stuffed, pound it well all over with the rolling-pin ; the 
pounding renders the fowl tender and plump ; then spread 
the fowl all over with butter and flour mixed to a smooth 
paste; this mixture is the greatest possible improvement. 
Another way is to blanket the fowl all over with thin slices 
of salt pork ; use the dry salt pork always for larding or for 
blanketing. It is far better than pickled pork for this pur- 
pose. If the chicken is very fat, bind over the breast the 
chicken fat. 

ROAST CHICKEN. 
A chicken a year old is generally used for roasting ; if 
an older fowl is used, steam it for one hour before roasting. 
Have the chicken nicely prepared ; it can be stuffed or not ; 
draw the drum sticks together, tie them ; blanket the chicken 
with thin slices of salt pork ; baste frequently in the oven ; 
allow fifteen minutes for each pound ; just before the chicken 
is ready, rub some butter over the breast and legs with some 
salt and pepper. Serve with a gravy made of the giblets. 

SWEDISH CHICKEN. 
Young spring chickens are the nicest for this preparation, 
though chickens a year old can be used. Have the chickens 
left whole ; clean them. Take one-fourth pound of butter 
and one large bunch of parsley— take the leaves only— chop 
them fine and mix with the butter and a little salt ; fill the 
chickens with this mixture. Put into the braising-pot (an 
iron pot with a closely-fitting iron lid), two tablespoonfuls 
of butter ; brown the chickens in this ; then put the pot on 
the back of the stove ; add one pint of cream to the chickens ; 
cover the pot and let the chickens simmer, not boil, for one 
and one-half hours if young ones are used; two hours if 
older. Cook the giblets with the chickens. When ready 
to serve remove the chickens and thicken the gravy with 



POULTRY CHICKEN, GOOSE, DUCK, AND TUHKEV. 85 

one tablespoonful of flour ; strain this gravy and serve with 
tiie fowls. 

CHICKEN STEWED. 
For one chicken weighing three pounds, take one table- 
spoonful of butter, three tablespoonfuls of Hour, one large 
onion cut fine, three slices of carrot, three slices of turnip, 
three pints of boiling water, one saltspoonful of salt, one-half 
saltspoonful of pepper. Wash the chicken, put it into a 
large stew-pan and let it boil gently, put the carrot, turnip, 
and onion with the butter in a saucepan and cook slowly 
for one half hour, stirring them often ; skim off two table- 
spoonfuls of the fat from the chicken, remove the vegetables 
from the saucepan, put in the fat, add the flour and stir 
until a dark brown; mash the vegetables through a sieve 
into the stew-pan with the chicken, stir in the brown sauce, 
and let all simmer together until the chicken is cooked. A 
year-old chicken will require two hours. Twelve minutes 
before serving let all boil once. Serve with boiled bacon, 
ham or sausage. 

CHICKEN SANDWICHES. 
Cook the chicken until the meat will fall from the 
bones, season as it is being cooked with salt, pepper and a 
small onion and a little mace. Remove the meat, strain 
the gravy, then put the chicken back on the fire ; add cream, 
about one pint, and a good piece of butter, unless the chicken 
is very fat. Boil the gravy, then set away to cool ; when 
the meat is cold cut it very fine, add the gizzard and liver 
cut very fine. Cut the bread thin, spread it with layer of 
meat, then layer of gravy ; roll the bread, and fasten with 
little wooden toothpicks. 

CHICKEN SOUFFLES. 

Take the breast of a chicken, pound it well in the mor- 
tar, press it through a sieve ; to two tablespoonfuls of the 
meat, after it is pounded, add the yolks of two eggs, two 
truftles cut fine, a saltspoonful of salt, a little cayenne and 
a little nutmeg ; mix these well together and add to the mix- 
ture one-fourth pint of whipped cream, and the well-beaten 
whites of three eggs. 

Fill little paper cases, which can be purchased at the 



86 THE 3-6-5 COOK BOOK. 

confectioners, two-thirds full with the mixture and bake in 
a moderate oven for fifteen minutes ; then serve on a napkin 
on a dish. Tomato or cream sauce can be served with the 
souffle if wished. 

TIMBALES OF CHICKEN. 
To every pound of the breast of an uncooked chicken 
pounded to a smooth paste, add one cup of bread crumbs 
and one-half cup of milk ; cooked together, and add 
this gradually to the chicken meat ; add one teaspoonful 
of salt, a little cayenne and a little nutmeg, then add 
the well-beaten whites of five eggs — put them in very 
gently. Grease the timbale molds or tins, sprinkle on the 
bottom of each a little finely chopped truffle ; steam the tim- 
bales. Be careful not to let any water boil into the tins, by 
covering them with white paper. Steam for twenty min- 
utes and serve with white sauce. 

ROAST GOOSE— I. 
Prepare the goose for roasting, then stuff it with the 
following preparation : Peel, wash and dry a platefuU of 
potatoes ; cut them into small dice. Put into the stew-pan 
one and one-half tablespoonfuls of butter; when hot put in 
the potatoes, one onion minced fine, one garlic clove minced; 
cover the pan ; shake the potatoes to prevent burning, 
steam them until they are half cooked, then take from the 
fire and stir with them the liver of the goose, cut very fine; 
one saltspoonful of salt, one-fourth saltspoonful of pepper, 
one-fourth teaspoonful of powdered sage, one grate of nut- 
meg ; stuff ; or in place of this stuffing use apples cut into 
small pieces and make a rich gravy with the giblets. 
Prunes half stewed, make a very good stuffing ; almonds 
chopped fine and mixed with apples and bread crumbs can 
be used also, 

ROAST GOOSE— 2. 
Take a young, fat goose, chop two onions fine and fry 
them for five minutes in a little butter; mix theonions with 
one pint of mashed potato, one-half teaspoonful of sage, 
one teaspoonful of salt and a little pepper ; stuff the goose 
with this. Roast the goose for two hours, basting fre- 
quently with butter-water. 



POULTRY CIUCKKX, GOOSK, DUCK, AND TURKEY. 87 

Cut six large apples into halves, till a baking pan with 
them, put over them little bits of butter and some powdered 
sugar ; bake until they are soft, then place them around the 
goose and serve. 

Make a gravy by boiling the giblets in one-half pint of 
water. When they are done, chop the gizzard fine, rub the 
liver with one tablespoonful of flour and one-half spoonful 
of butter; stir this into the water in which the giblets were 
boiled until it thickens. Or stuff your goose with apples 
and add two ounces sultana raisins. 

TO RENDER DOWN GOOSE FAT. 

Take all the fat that was removed from the inside of 
the bird when drawing it, or any other superfluous pieces. 
Put all into cold water and leave one day. Change the 
water once or twice. Then drain off the water and cut the 
fat into small pieces, put into a clean stew pan, and slowly 
melt it till nothing but skinny pieces remain and liquid fat. 
Strain it into a jar through a piece of unbleached calico or 
muslin ; when cold cover tightly and keep in a cool place. 

ROAST TAME DUCK. 

The ducks may be stuffed with mashed potatoes and 
onions, with a little sage added or with apples chopped 
fine and seasoned with salt and pepper. Baste the ducks 
very often while roasting. If large, one hour and a half is 
necessary to properly roast them ; ordinary sized ducks, 
about one hour. Serve with a gravy made from the giblets. 

STEAMED DUCK. 
Rub the duck with warm butter ; put into the oven to 
acquire a slightly yellow color ; then put into the stew-pan 
with one carrot sliced, one celery root or three stalks, one 
onion, three cloves, one bay leaf, two sage leaves, one pint 
of water ; lay the duck on these, the breast upward, let it 
steam, closely covered until the vegetables are cooked ; add 
one saltspoonful of salt, and more water if it is needed. 
When the duck is cooked remove from the pan, skim the 
gravy, strain through a sieve, then return it to the pan and 
thicken with one tablespoonful of flour ; boil once and 
serve with the duck. 



88 THE 3-6-5 COOK BOOK. 

CREAMED TURKEY OR CHICKEN. 
Chop fine one quart of cold boiled turkey or chicken ; 
take one pint of fresh white bread crumbs, without crusts ; 
add one-half pint of rich milk and cook together until soft. 
Be sure to stir the mixture constantly that it may not burn. 
When cooked add the turkey or chicken meat, seasoned 
with salt and pepper and a little celery salt. Beat the 
yolks of four eggs until light, add to the preparation, then 
stir in the whites, beaten a little, not too frothy, just 
broken. Butter a mold, put in the mixture and place the 
mold in a pan half full of hot water and bake twenty 
minutes. Turn the mixture from the mold and serve either 
hot or cold ; if hot, serve a white sauce with mushrooms 
added. Serve green peas with the dish. 

BROILED TURKEY. 

For broiling, only a young, half grown turkey is used. 
Split in half, broil over a clear fire for twenty minutes ; 
serve with melted butter, salt and pepper. 

BOILED TURKEY. 

Clean, rub with salt, pepper and lemon juice, and stuff 
with oyster or bread stuffing. Really the turkey is better 
without the stuffing, and an oyster sauce is nicer. Crush 
the wings and legs close to the body, pin the fowl in a 
clean cloth, put a little salt in the water, cook slowly, allow- 
ing twenty minutes for each pound. A turkey is nicer 
steamed than boiled, serve with oyster or celery sauce. 

A boiled turkey can be stufl^ed with celery seasoned 
with salt and pepper or with macaroni, which has been 
partially cooked before using in the fowl. 

BREAST OF TURKEY BROILED. 
Cut each breast off" cleanly in one piece, dip into 
melted butter, broil fifteen minutes. Every five minutes 
dip again in melted butter seasoned with salt and pepper ; 
serve with some of the butter poured over each piece. This 
way of cooking a turkey will make it very delicious. 

ROAST TURKEY. 

Stuft' the turkey with bread crumbs seasoned with salt 
and pepper, one tablespoonful of powered thyme and one- 



I'OUI.TRY CHICKEN, GOOSE, DUCK, AND TURKEY. 89 

half cup of melted butter ; mix well together. Rub the 
turkey well with butter and dredge with flour and a little 
salt ; put in hot oven ; as soon as it is brown reduce the 
heat of the oven, put one pint of hot water and one table- 
spoonful of butter into the pan, and baste with this every 
few minutes, dredging with flour often. 

If chestnut stufHng is desired take one quart of large 
chestnuts, pour over them boiling water to soften the shells, 
remove the shells and the brown skin, boil in salted water 
until tender, mash them (keep a portion for the gravy), add 
to the chestnuts one cup of rolled cracker crumbs, one tea- 
spoonful of salt, one-half teaspoonful of pepper, one tea- 
spoonful of chopped parsley, one-half cup of melted butter. 
For the gravy remove all the fat from the baking pan, add 
one pint of boiling water, stir in one tablespoonful of flour 
which has been rubbed into one tablespoonful of butter, 
add a little salt and pepper and the remainder of the chest- 
nuts. 

STEWED TURKEY. 

Cut the turkey into nice pieces, put on to cook with 
one quart of water, a few pieces of salt pork, one onion, 
one teaspoonful of salt and a little pepper ; stew gently for 
one and one half hours. Remove the pieces of turkey, 
thicken the gravy with two tablespoonfuls of flour, mixed 
with one tablespoonful of butter. 

MINCED TURKEY. 
Chop very fine the remains of cold turkey. To each 
cupful of meat, add one tablespoonful of butter, one table- 
spoonful of milk or cream, one teaspoonful of flour dissolved 
in the milk, a saltspoonful of salt, a little pepper; let the 
preparation boil once ; put it upon toasted bread and place 
poached eggs on the top if desired. 

STUFFING FOR TURKEY OR CHICKEN. 
Bread crumbs grated fine put into the roasting pan ; 
add salt and pepper and a good large lump of butter ; brown 
on the top of the stove, stirring all the time, then stuff the 
fowl ; the stuffing will be found to be very light and diges- 
tible. Place the fowl in the same pan without washing 
the pan. 



90 THE 3-6-5 COOK BOOK. 

STUFFING FOR ROAST TURKEY. 

Substitute pork sausage meat for the suet, add one- 
fourth pound of chopped Sultana raisins. 

TO COOK A TURKEY. 

Three hours will cook a ten pound turkey ; it is well to 
have the oven hot at first, then a slower one ; baste fre- 
quently with butter-water. 

BREAD CUPS. 

To fill with creamed sweetbreads, chicken, veal, beef, 
etc. 

Cut slices of bread six inches thick; cut with a deep 
cutter. A half-pound baking tin is nice for this purpose. 
Fry these cups in hot lard until brown then remove the cen- 
ters It is well to make a round mark on the tops of the 
cups before frying. Fll the cups with any of the above 
preparations. Serve at once. 



GAME. 



91 



GAME. 

BROILED CANVAS BACK DUCK. 
Clean as for roasting; split the duck on the back, 
season with salt and pepper and spread over it some olive 
oil ; put on the hot gridiron ; cook over a very hot fire for 
fifteen minutes, then put on a hot dish ; pour over the duck 
melted butter, one tablespoonful of lemon juice, salt and 
pepper. 

BROILED WILD DUCKS. 
Pick, singe and draw the ducks, slit them down the 
back, crack the bones, flatten the ducks with a cleaver, 
season with a little salt and pepper. Have the gridiron 
hot and greased with a little fat ; have the fire clear — a char- 
coal fire is the best for broiling. Broil for ten minutes. 
Serve very hot with a little butter over them. 

ROAST WILD DUCK (AN OLD VIRGINIARECIPE). 
Mince the livers of a pair of wild ducks with a table- 
spoonful of scraped bacon ; mix with an ounce of butter a 
slice of onion chopped fine, a little salt and cayenne ; fill 
the bodies of the ducks with the mixture ; lay them in a 
baking pan, cover with thin slices of fat bacon, wrap in let- 
ter paper and set in a hot oven. When the ducks are brown 
take them out, garnish with slices of orange and pour over 
them a sauce made by adding the juice of an orange, two 
minced onions, with a teaspoonful of butter, a pinch of 
cayenne, add a little salt to the gravy in the pan. Twenty 
minutes will cook the ducks. 

ROAST DUCK. 
Do not stuff the duck ; have oven very hot and roast 
just twenty minutes, to be in perfection ; the blood should 
follow the knife in carving. Be sure to serve very hot, and 
baste often with melted butter while roasting. 



92 THE 3-6-5 COOK BOOK. 

GUINEA FOWL. 
One guinea fowl; truss and lard it, roast exactly like 
a pheasant. Put a buttered paper over the breast to prevent 
it getting dry. Cook one hour. Serve with bread sauce. 

GROUSE ROASTED. 
When cleaned put a small piece of butter in each grouse, 
cover them well with slices of salt pork, place in your 
dripping-pan some slices of toast and place each bird on a 
piece ; baste the grouse well with butter-water (melted 
butter and water, a tablespoonful of each). Roast for thirty 
minutes. Serve on hot platter with the toast. 

BROILED GROUSE ON TOAST. 

Pick, singe and draw two grouse ; slit them down the 
back, pound them a little to flatten them, season with a little 
salt and pepper. Have the gridiron hot and greased with 
fat ; broil the birds for fifteen minutes. Have pieces of hot 
toast ; serve the grouse on these ; pour over them Maitre 
d'Hotel sauce, and serve hot. 

SOUFFLE OF GROUSE. 
Mince, pound and rub through a sieve the breasts of 
two grouse ; mix with this one-half pint of stiff whipped 
cream, a little salt and pepper. Put the mixture into a 
buttered mold, steam for twenty minutes. Serve with either 
sauce supreme, truffled sauce or mushroom puree. 

ROAST PIGEONS. 
Dry the pigeons, put the heart, liver and gizzard inside 
each bird ; spread some butter over them and dredge them 
with flour ; season with salt and pepper ; place in the stew- 
pan a few slices of salt pork and put in the pigeons, fre- 
quently basting them ; cover and cook for half an hour, 
then remove the pigeons and thicken the gravy with a little 
flour. 

STEWED PIGEONS. 

Take two pigeons, cut off their heads, draw them ; put 

the liver inside the birds. Take one-half pound of salt 

pork, cut it into small square pieces, fry it in the stew-pan 

until light brown, then remove froin the pan ; put the 



GAME. 93 

pigeons into the same pan and fry them until they are 
brown, then put them on a plate with the bacon. Mix one 
tablespoonful of flour and one-half tablespoonful of butter 
in the stew-pan ; add one pint of broth, season with a little 
salt and pepper, stir on the fire until boiling, then strain ; 
return to the stew-pan the pigeons, the bacon, the broth and 
two onions ; simmer for thirty minutes, then remove the 
pigeons, skim the gravy and strain over the pigeons ; put 
the bacon around them and serve. A pound of fresh niush- 
rooms stewed in the broth is an improvement. 

BOILED PHEASANT. 

One pheasant, one pound of chestnuts, one teaspoonful 
of anchovy sauce, one-half pound of sausage meat, one tea- 
spoonful of white pepper, one teaspoonful of salt. Have 
ready a pheasant trussed for boiling ; stuff the bird at the 
neck end with sausage meat and seasoning. It should not 
have been shot more than two or three days. Place the bird 
breast downward in well salted water, and see that the 
water covers it ; bring it to a boil and then simmer three- 
quarters of an hour; skim well. Serve with a thick white 
sauce, poured over the bird. Garnish the dish with small 
cooked chestnuts, tomatoes, tufts of fried parsley, and cut 
lemon. 

ROAST PHEASANT. 

Roast the pheasant in a hot oven ; keep it well basted, 
flour it fifteen minutes before serving; serve with a rich 
brown sauce, or a bread sauce. 

PARTRIDGE SOUFFLE. 

Roast two partridges, remove all the meat from the 
bones, and put it into a mortar and pound well with two 
ounces of cooked rice, one ounce of butter, a little pepper 
and salt and one gill and a half of stock. Pass all through 
a sieve, and add the yolks of four eggs, and then the whites 
of two eggs, whipped to a stiff froth ; put into a mold and 
bake in a quick oven. Serve with a good gravy made from 
the bones and trimmings, and thickened with butter and 
corn starch. A puree of spinach may be served round it. 



94 THE 3-6-5 COOK HOOK. 

BROILED QUAIL. 

Split each bird down the back ; put on the broiler over 
a clear fire ; turn them often ; in fifteen minutes remove 
and pour melted butter with salt and pepper over them. 
Serve hot. 

ROAST QLTAIL. 

Place in each bird a bit of butter, cover the breasts 
with slices of salt pork or bacon ; put into the dripping- 
pan, each bird on a piece of toast; cook twenty minutes, 
basting often with butter water. In place of the butter, 
an oyster can be put into each bird. 

SNIPE. 
Cook the liver and heart until they are tender, then 
pound them in the mortar, adding a truffle ; cook the birds 
in a hot oven for ten minutes, and remove from pan ; dip 
slices of hot toast into the gravy from the birds, spread the 
pounded mixture on the toast, and serve the birds on the 
toast. 

WILD TURKEY ROASTED. 

Fill the turkey with chestnut filling and roast the same 
as tame turkey, or roast without any filling. 

CHESTNUT FILLING FOR WILD TURKEY, 
One and one-half pounds of chestnuts, large; one- 
fourth pound of sausage meat ; a small amount of beaten 
soaked bread ; boil the chestnuts in milk after thoroughly 
cleansing them, mash fine and mix all together; season with 
salt, pepper and a pinch of sugar. 

SADDLE OF VENISON ROASTED. 
Wipe the meat carefully, and spread over it a layer of 
butter. Venison is apt to be dry. Roast in the same 
manner as a leg. A saddle \veighing nine pounds will take 
one hour ; baste the meat frequently with the gravy in the 
pan. Serve very hot with currant jelly. If desired, add 
one wine glass of sherry to the gravy in the pan. 

VENISON STEAK— I. 
Cut the venison either in small pieces or in portions. 
Put in the chafing dish or stew-pan two tablespoonfuls of 



GAME. 95 

buttei', one teaspoonful of salt, one-fourth teaspoonful of 
pepper, a little cayenne and one tablespoonful of currant 
jelly; when these are melted together add the steaks and 
cook for five minutes. One wine glass of sherry or port 
can be added if desired. 

VENISON STEAKS— 3. 

Cut the steaks an inch thick, dip them in melted butter, 
have the gridiron hot and greased ; broil over a hot fire for 
six minutes. Serve at once on a hot platter ; season the 
steaks with butter, salt and pepper. 

COLD VENISON MINCED. 

Mince the venison fine. Put one tablespoonful of 
butter into the stew-pan with one onion cut fine ; let these 
brown ; then add one tablespoonful of flour and stir until 
smooth ; then add one cupful of stock or the gravy left 
from the day before ; season with salt and pepper; then 
strain this and add the minced venison ; let this cook to- 
gether for five minutes, and serve on slices of hot toast. 

COLD VENISON WARMED OVER. 

Cold venison can be warmed over either in the chafing 
dish or in the sauce-pan. Take any gravy left from the 
day before, add to it one-half tablespoonful of butter ; when 
hot put in the venison and let it become thoroughly hot, 
then serve. 



96 THE 3-6- c; COOK BOOK, 



SAUCES AND GARNISHES. 



ALGONQUIN SAUCE FOR CHOPS OR STEAK. 

Two onions chopped fine, three green peppers chopped 
fine ; cook these in one-fourth of a pound of butter ; when 
they are tender, add one pound of fresh mushrooms chopped, 
or one teaspoonful of mushroom catsup ; cook ten minutes 
longer ; then add one claret glassful of sherry and one large 
spoonful of glaze or strong stock, and cook five minutes; 
when ready to serve, sprinkle in one tablespoonfiil of 
parsley chopped fine. 

ANCHOVY vSAUCE— I. 
Prepare some melted butter (see "Melted Butter"), add 
a little cayenne, and add when the sauce is over the fire, a 
teaspoonful of essence of anchovies. 

ANCHOVY SAUCE— 2. 
One tablespoonful of butter, one-half tablespoonfnl of 
flour; mix them well together and add two tablespoonfulo 
of cold water ; put into the saucepan and stir constantly on 
the fire until the sauce thickens and boils; then take from 
the stove and add one and one-half teaspoonfulsof Anchovy 
essence, stir this well and add six drops of Chili vinegar. 

APPLE SAUCE— I. 
Apple sauce should be made in a porcelain lined kettle 
or one of graniteware. To prepaid the apples, peel them 
and cut into pieces, dust a little salt over them ; put into 
the kettle with a little water so that the apples will not 
burn. Cover them up tightly. It will not be necessary to 
stir them if the fire is not too strong. When the apples are 
done for making one quart of the sauce ; put one-half of the 
sauce into the dish in which it is to be served, add two 
tablespoonf uls of sugar, unless the apples are very sour, then 



SAUCES AND (iARNISlIES. 97 

the rest of the apples and then one tablespoonful of sugar, 
one sahspoonful of salt ; cover until served. A small piece 
of butter about the size of a walnut, is liked by many. 

APPLE SAUCE— 2. 
Take half a dozen good-sized apples and throw them 
into cold water, after paring and coreing them. Then put 
them into a saucepan with sufficient water to moisten them, 
and boil till soft enough to pulp. Beat them up, adding a 
little sugar and a small piece of butter and one saltspoonful 
of salt. 

SAUCE FOR ASPARAGUS OR CAULIFLOWER. 
Two tablespoonfuls of flour, a tablespoonful of butter, 
one tablespoonful of sour cream. Mix all well together, 
then add one tablespoonful of cold water, put over a slow 
fire and let all come to a boil ; then add a little water from 
the asparagus or cauliflower to thin if necessary. Just be- 
fore serving add yolk of one egg well beaten. 

BECHAMEL SAUCE— i. 
Four onions, slice them and boil with one small slice of 
ham, either raw or cooked ; some peppercorns and two 
tablespoonfuls of butter. Cover all closely and steam until 
soft ; be careful the sauce does not burn or color. When 
the onions are tender add one tablespoonful of flour, one 
tablespoonful of cream, one cup of white sauce or good 
white stock. Cook five minutes; strain; add one salt- 
spoonful of salt and a little pepper and serve hot. 

BEARNAISE SAUCE— i. 
Take the yolks of five eggs, one tablespoonful of butter, 
one saltspoonful of salt, a pinch of pepper; put into the 
saucepan and stir until the yolks begin to set, then take oflF 
from the fire, and add another tablespoonful of butter; then 
stir again over the fire ; then add another tablespoonful of 
butter and one teaspoonful of tarragon vinegar. 

BEARNAISE SAUCE— 3. 
The yolks of four eggs, four tablespoonfuls of olive oil, 
four tablespoonfuls of hot water, one tablespoonful of tarra- 
gon vinegar. Beat the eggs lightly, add the olive oil 



gS THE 3-6-5 COOK BOOK. 

gradually, then the hot water a little at a time. Put in the 
double boiler, stir constantly until the sauce begins to 
thicken ; it is best to remove from the tire a few times and 
stir, as eggs always cook better at a low temperature. 
When the mixture is quite thick, let it cool ; when cool add 
one tablespoonful of tarragon vinegar, a little cayenne and 
a teaspoonful of salt. 

BREAD SAUCE— I. 
One pint milk, one-third cup bread crumbs, two table- 
spoonfuls chopped onion, one tablespoonful butter, one-half 
teaspoonful salt, one-half teaspoonful pepper, two-thirds 
cup of coarse bread crumbs. Boil the fine crumbs and 
onions in the milk for twenty minutes, then add butter, salt 
and pepper. Fry the coarse crumbs in one tablespoonful of 
butter; pour the sauce around the birds, or boiled chicken, 
and put the brown crumbs over them. 

BREAD SAUCE— 3. . 
One-half pint of bread crumbs, one-half pint of milk ; 
pour the milk boiling hot on to the crumbs and cover closely 
for thirty minutes, then put into the saucepan with one 
saltspoonful of salt, one-half teaspoonful of nutmeg, or 
powdered mace, one-half tablespoonful of butter, and a little 
cayenne ; stir for five minutes, then add one tablespoonful 
of cream, boil all together for a minute, then serve. The 
bread crumbs should be from stale bread and made very 
fine, so that the sauce will be smooth when ready for use. 

BREAD SAUCE WITH ONION. 
One-half a pint of bread crumbs aud one onion cut in 
pieces ; boil with one-half pint of milk, stir frequently and 
cook until the onion is tender, then press through a sieve, 
put back into the stew-pan and boil rapidly for a few 
minutes, then add a little salt and pepper, one tablespoonful 
of butter, a little nutmeg, two tablespoonfuls of cream ; 
stir together and serve. 

BRAINS FORCE-MEAT BALLS. 
vSoak the brains in cold water for an hour, then remove 
the skin, rinse the brains and tie them in a piece of cheese- 
cloth, and place in the stew-pan with boiling water enough 



SAUCES AND GAKNISILES. 



99 



to cover them, add to the water one onion, one bay leaf, a 
few peppercorns and a little salt ; boil for twenty minutes, 
remove the brains and let them cool; when cold, mash 
them perfectly smooth, and add one-fourth of a teaspoonful 
of thyme, one teaspoonful of chopped parsley, one tea- 
spoonful of lemon juice, one egg, beaten ; one-half a cup of 
cracker crumbs, two tablespoonfuls of melted butter. Mix 
all these together and let them stand for one-half hour, then 
form into small balls, roll them in beaten egg and then in 
fine bread crumbs, fry them in deep, hot fat for one minute. 
The balls are a nice garnish for any dish of calf's head, or 
served with tomato sauce, make a nice entree. 

BOILED CIDER APPLE SAUCE FOR APPLE 
TARTS. 
One peck of greening apples, quartered ; pour over 
them one quart of boiled cider and cook together until the 
apples are soft, then mash through the colander and add 
one pint of melted butter, eight cups of brown sugar, six 
tablespoonfuls of cinnamon. While the apples are cooking 
stir often to prevent burning. 

BROWN SAUCE. 
One slice of lean ham and one-half poimd of veal or 
beef cut into pieces, one pint of stock, one bay leaf, one 
bunch of sweet herbs, two onions, one blade of mace ; stew 
these all together one hour, then take off every particle of 
fat, strain and return to the saucepan and add' one wine 
glass of sherry, and a little cayenne with one tablespoonful 
of flour and one tablespoonful of butter rubbed together. 
When the sauce thickens it is ready to serve. 

CAPER SAUCE. 
Add to a white sauce two tablespoonfuls of French 
capers. Serve with boiled mutton. Caper sauce is equally 
good with roast mutton. 

CREAM SAUCE— I. 
One tablespoonful of flour, two tablespoonfuls of butter ; 
take one tablespoonful of the butter, put in saucepan, when 
melted add the flour, stir until smooth ; then add one tea- 
cup of cream or milk, some salt and pepper. When the 



lOO THE 3-6-5 COOK BOOK. 

sauce is thick remove from the fire and add tlie remaining 
butter ; stir together until it is melted. Keep hot over a 
kettle of boiling water; keep it well stirred, or a crust will 
form over it. 

CREAM SAUCE— 2. 
Three eggs, yolks only, a piece of butter the size of an 
egg, one tablespoonful of flour, one-half pint of cream, a 
little nutmeg and salt ; stir constantly over the fire until 
the sauce thickens ; then remove at once, for if it boils the 
eggs will curdle. 

CUCUMBER SAUCE. 
Slice two good-sized cucumbers, drain off" the liquor 
and put them with four onions into a saucepan with one 
tablespoonful of butter; when quite soft, mash through a 
sieve, add one teacup of cream, one teaspoonful of flour, a 
little cayenne ; boil for fifteen minutes, then add one salt- 
spoonful of salt. 

DEVONSHIRE OR CLOTTED CREAM. 

Strain new milk into a shallow, wide pan ; let it stand 
for twenty-four hours in summer, thirty-six hours in winter 
— place it then on the stove to warm slowly — bring the milk 
to the scalding point, but it must not boil or even simmer; 
as soon as it is ready, little bubbles of air will appear on 
the surface and small rings, then take the milk from the fire 
and put in. a cold place to stand for twelve hours ; the cream 
will be thick and clotted ; it can be quickly made into 
butter by beating, or the cream is delicious served with 
puddings or stewed fruits. 

CRANBERRIES, TO SERVE WITH ROAST 
TURKEY. 
Pick out all the imperfect ones ; after washing the 
berries, place in a porcelain kettle with cold water to cook — 
the berries must just be covered with the water ; put on the 
fire where they will boil ; as soon as the skins commence to 
burst, add three-fourths of a pound of sugar to every pound 
of berries ; stir the sugar well with the berries and boil 
briskly a moment, then take from the fire, strain through a 
colander and pour into a mold ; if you do not wish a jelly. 



SAUCES AND GARNISHES. lOI 

Strain into a bowl and stir the berries several times with a 
spoon while they are cooling. 

CELERY SAUCE. 
Cut up a head of celery, put into a saucepan with 
enough milk to cover it, cover and cook until tender, then 
take out the celery and rub it through a sieve. Mix together 
one flat tablespoonful of butter and one-half tablespoonful 
of flour; stir this mixture into the milk in which the celery 
was boiled, add one saltspoonful of salt, a little pepper and 
one-half cup of cream ; put back the celery, let all boil once 
together and serve. 

GERMAN CHERRY SAUCE. 
One quart of cherries, pound the cherries in a mortar or 
wooden bowl until the stones are broken, then boil them 
until tender with one-half pint of water ; rub them through 
^a sieve and boil again with one-half pound of sugar, one 
tablespoonful of lemon juice, a little of the grated lemon 
rind, one teaspoonful of cinnamon, and one-fourth teaspoon- 
ful of cloves ; add one teaspoonful of flour mixed to a 
smooth paste with a little cold water ; stir the sauce until it 
thickens ; strain and serve with the pudding. 

DRAWN BUTTER SAUCE. 
Take one ounce of butter and stir into it one ounce of 
flour ; let them cook together for a minute, stir all the time ; 
then put in one-half pint of boiling water and one-half tea- 
spoonful of salt ; boil this once, then stir into the saucepan 
another ounce of butter, stir briskly until this butter dis- 
appears ; when all the butter is in, add the beaten yolks of 
five eggs ; remove the pan from the fire while stirring in the 
eggs; when they are well mixed return to the fire until 
they commence to thicken, then add one tablespoonful of 
lemon juice and a little cayenne. The sauce should be a 
yellow color and thick like custard. 

DUTCH SAUCE. 

Put one ounce of butter and one ounce of flour in a 

saucepan over the fire, and stir constantly until it bubbles; 

then add gradually one gill of boiling water, remove the 

sauce from the fire, stir in the yolks of three eggs, one at a 



102 THE 3-6-5 COOK BOOK. 

time; add one saltspoonful of dry mustard; one table- 
spoonful of vinegar and three of oil, gradually, drop by 
drop, stirring constantly till smooth. 

DUTCH SAUCE FOR FISH OR MEAT. 
One-fourth pound of butter, one tablespoonful of flour ; 
put in a saucepan and let it cook a moment, then add 
one teacup of broth and cream ; add two yolks of eggs, 
beaten, the juice of one lemon, salt and pepper. Do not 
boil, keep hot. 

EGG BALLS. 
Yolks of two hard-boiled eggs, one tablespoonful of 
melted butter. Make into balls, dredge with flour and fry 
a few minutes. 

EGG SAUCE. 
To three yolks of eggs, beaten to a cream, add one large 
spoonful of melted butter; one tablespoonful of cream, a* 
little salt and pepper, put on the fire and stir carefully until 
the sauce sets as a cream ; do not let it boil. 

EPICUREAN SAUCE. 
Mix well together one-half pint of mushroom catsup, 
one-half pint of walnut catsup, two glasses of port wine, 
two glasses of Indian Soy, three ounces of shallots, one-half 
ounce of cayenne, one-half ounce of cloves, one and one- 
half pints of vinegar, one saltspoonful of pepper. Put all 
these into a large jar that can be tightly covered, shake well 
every day and at the end of two weeks strain and bottle. 

FAIRY BUTTER. 
Four ounces of butter, five ounces of powdered sugar, 
the juice and grated rind of one lemon. Cream the butter, 
then add the sugar gradually, beating hard and fast until it 
is very light, then add the lemon ; drop from the beater ; 
pile up. 

SAUCE FOR FISH AND BROILED LOBSTER. 
One-third of a pound of butter ; when bubbling hot, add 
two teaspoonfuls of Worcestershire sauce, one teaspoonful 
of tomato sauce and two drops of tabasco sauce or a pinch 
of cayenne. 



SAUCES AND GARNTSITES. IO3 

FORCE MEAT BALLS. 
One pound of boiled veal, chop very fine, put in two 
yolks of eggs, pepper, salt, a pinch of sweet marjoram, a 
little pinch of cloves and allspice; make into balls and fry 
brown. 

GARLIC SAUCE OR Vv^INE. 
Half fill a pint bottle with garlic cloves, then fill the 
bottle with port wine ; in two months pour oft" the wine and 
bottle it. It will be very strong, one drop is enough to 
use at a time. 

GERMAN SAUCE. 
One-fourth pint of sherry, two yolks of eggs, two 
tablespoonfuls of sugar. Put the yolks into a basin and 
whisk well, pour into a saucepan, add the sherry and sugar ; 
let it heat but not boil. Pour round the pudding. 

GIBLET GRAVY FOR TURKEY AND CHICKEN. 
Put the neck, gizzard and liver with one onion into 
one and one-half pints of water; boil until the liver and 
gizzard are tender; i-emove the onion, chop the gizzard 
fine, mash the liver with one tablespoonful of butter, two 
tablespoonfuls of flour, season with pepper and salt. Stir 
this mixture into the gravy ; when it thickens, add the 
gizzard and serve. 

HORSERADISH SAUCE TO SERVE WITH ROAST 
BEEF— I. 
Four tablespoonfuls of grated horseradish, one tea- 
spoonful of sugar, oneteaspoonful of salt, one-half teaspoon- 
ful of pepper and one teaspoonful of mustard, one tablespoon- 
ful of vinegar. Grate the horseradish, mix it with the sugar, 
salt, pepper and mustard, add the vinegar and three table- 
spoonfuls of cream and heat all together, do not let it boil, 
but heat it in the double boiler. This sauce will be found 
an improvement over cold horseradish sauce. With cold 
beef serve it cold. 

HORSERADISH SAUCE— 3. 
Two tablespoonfuls of grated horseradish, two table- 
spoonfuls of whipped cream, one saltspoonful of mustard 
and one saltspoonful of salt, one tablespoonful of vinegar; 



I04 THE 3-6-5 COOK BOOK. 

mix well together A pinch of powdered sage is thought 
by many to be an improvement. 

HOLLANDAISE SAUCE. 
For Meats. 
One-fourth pound of butter ; mix in this one teaspoon- 
ful of flour, and the yolks of three eggs well beaten, the 
juice of one-half a lemon, a little grated nutmeg and one 
tablespoonful of water ; mix together and stir constantly 
over a slow fire. The sauce must not boil, or it will curdle, 
and be unfit for use. 

HORSERADISH BUTTER. 
For Roast Beef. 
Grate the horseradish ; after which pound well in a 
mortar; add butter and a little salt. 

HORSERADISH VINEGAR. 
One-fourth pound of scraped horseradish, one ounce of 
bruised shallots, one-half teaspoonful of cayenne, one quart 
of vinegar. Put all these into a bottle, which shake well 
every day for two weeks, then strain and bottle. It is a 
good relish with cold meats or a few drops added to a salad 
is an improvement to the salad. 

HARD SAUCE. 
For Puddings. 
One cup of butter, two cupfuls of sugar ; stir together 
until perfectly creamy, then add one-half a cup of wine 
and a little lemon juice, or a little nutmeg; beat until it is 
firm and smooth, then make into a flat ball and keep on the 
ice until needed. 

JELLY SAUCE FOR VENISON. 
Take equal quantities of butter and currant jelly ; melt 
the butter, then add the jelly, and when it is melted add one 
teacup of port or sherry wine. Bring all to a boiling point. 

LEMON^BUTTER. 
For Puddings. 
Three lemons, juice and grated rinds — three eggs well 
beaten, one pound of sugar, one teacup of water, one table- 



SAUCES AND GARNISHES. I05 

spoonful of melted butter. Beat these all together, then 
boil for five minutes or until thick. Put into glasses. It 
will keep. 

LEMON SYRUP. 
To one pint of strained lemon juice add one and 
one-fourth pounds of sugar ; let it simmer on stove until it 
is perfectly clear; when cold, bottle and cork tightly. 

MAITRE D'HOTEL BUTTER OR SAUCE. 

Mix one-fourth pound of butter, two tablespoonfuls of 
chopped parsely, juice of two lemons, a little salt. This 
butter will keep and it is most convenient to have it mixed. 

MAPLE SYRUP SAUCE. 
One-half pound of maple sugar, one-fourth pound of 
butter, one-half gill of hot water ; dissolve the sugar in the 
hot water, let it simmer a few minutes until clear, add the 
butter ; pour into sauce-boat and serve. 

MELTED BUTTER. 
Take one tablespoonful of flour, two tablespoonfuls of 
butter, and not cjuite half a pint of milk, and a few grains 
of salt. Mix the flour and a little of the milk smoothly 
together in a basin, and melt the butter in the saucepan; 
put the flour paste into the hot butter in the saucepan ; stir 
it over the fire for one minute and then pour in the re- 
mainder of the milk ; keep stirring one way only over a 
quick fire; let it boil quickly for a minute or two, and 
then it will be ready to serve. This sauce is the foundation 
of many other sauces. 

MINT SAUCE, FOR ROAST LAMB— i. 
Four tablespoonfuls of chopped mint, two teaspoonfuls 
of sugar, one tablespoonful of vinegar. Mix these well 
together ; make two hours before dinner. 

MINT SAUCE-3. 
Take a large bunch of fresh mint, enough to make three 
tablespoonfuls, chop the rind of a lemon fine and add it to 
the mint, then add two tablespoonfuls of best vinegar, the 
juice of the lemon, and dissolve in this as much loaf sugar 
as it will absorb ; let the sauce stand for an hour or two 
before using. 



I06 TPIE 3-6-5 COOK ROOK. 

MONTPELIER BUTTER. 

Pick the leaves of a quantity of watercress, mince them 
as finely as possible, and dry them in a cloth ; then mince 
them still more and dry them again. Then knead them 
with as much fresh butter as they will take up, adding a 
very little salt and pepper. Make it up into balls and 
serve with the cheese course. 

MAYONNAISE DRESSING. 

One egg, yolk only ; put this into a small basin or soup 
plate, stir with a wooden spoon, and pour into it, drop by 
drop, the olive oil ; after you have used about two table- 
spoonfuls of oil, you can pour in the oil by the teaspoonful. 
When a sufficient quantity of mayonnaise is made, add one 
teaspoonful of vinegar, one teaspoonful of salt and some 
cayenne. Should the egg break, you must stop at once and 
take a fresh plate and egg, and commence with the oil drop 
by drop ; if this mixture is all right, you can then add the 
first mixture to it. Keep on the ice until needed. 

MUSTARD SAUCE. 

One tablespoonful of butter; when hot, add one table- 
spoonful of flour ; stir until smooth, then add one onion 
sliced and one half-pint of stock, the grated rind of one 
lemon, one saltspoonful of salt, a little cayenne, and two 
tablespoonfuls of vinegar ; let these simmer for fifteen 
minutes, and then add three tablespoonfuls of mustard 
mixed smooth, with a little water; boil together until 
smooth, and serve hot. 

SWEDISH SAUCE. 

For Fish or Salad. 

One-half pint of cream, three tablespoonfuls of mayon- 
naise, one teaspoonful of mustard, which dilute with cold 
water, one large tablespoonful of grated horseradish, one 
saltspoonful of salt, one-half saltspoonful of pepper. Whip 
the cream until it is a stiff' froth ; then add the mayonnaise 
and mustard, mix all well together, add the horseradish, salt 
and pepper, place on ice until required. Serve with cold 
fish, or with cold asparagus, tomatoes or cauliflower. 



SAUCES AND GARNISAES, IO7 

ONION COLORING FOR vSOUPS AND SAUCES. 

One-half pound of onions, cook them in about a cupful 
of water for ten minutes, then add one-half pound of sugar 
and simmer all until the mixture is of a very dark brown 
color; add one gill of boiling vinegar; stir well ; when cold 
bottle it. 

ONION SAUCE-i. 
Cut in slices six onions, steam them in a covered sauce- 
pan with a lump of butter the size of an egg, until they are 
soft, then add one tablespoonful of flour, one teacup of 
broth, one tablespoonful of tarragon vinegar, one table- 
spoonful of sugar, one glass of white wine; stir until the 
sauce is smooth and thick, then strain and serve. 

ONION SAUCE-2. 
Peel some onions and put them into a little salt and 
water, and let them steep for fifteen minutes. Then put 
them into a saucepan, cover with water, and let them 
boil till tender. Then drain the onions, chop finely, 
and rub them through a sieve. Take half a pint of melted 
butter (see "Melted Butter"), and when it is boiling put in 
the onions, seasoned with a very little salt and some white 
pepper, and serve. 

ONION JUICE. 
Remove the outer skin and press the onion against the 
grater. 

ORANGE SYRUP. 

To every pint of orange juice, add one pound of sugar; 
boil slowly ten minutes, skim carefully; when cold, bottle 
and cork tightly. 

OYSTER SAUCE. 
Take half a pint of melted butter (see " Melted 
Butter "), and put it into the liquor of the oysters, in 
which liquor the beards of the oysters should be scalded 
and then strained, add a few drops of essence of anchovy, 
a teaspoonful of lemon juice, and a dash of cayenne; boil 
up, and then put in the oysters cooked, but cut in half. A 
tablespoonful of cream is a great improvement. 



I08 THE 3-6-5 COOK BOOK. 

PEPPER SAUCE. 
Five large heads of cabbage chopped fine, one-half 
pint of salt ; let all stand over night, next day squeeze dry, 
add twenty-five peppers seeded, twenty-five pickles; mix, 
sprinkle all with mustard seed, one cup of whole pepper, 
one tablespoonful of allspice, one tablespoonful of cloves, 
one pint of vinegar. Boil until the vegetables look clear. 

PIQUANT SAUCE. 
Use one cup of stock ; stir into this one tablespoonful 
of flour and one tablespoonful of butter, which have been 
well browned in the saucepan ; add two tablespoonfuls of 
vinegar, one tablespoonful of chopped shallots or onion, 
one bay leaf, one little bunch of parsley, one saltspoonful 
of salt ; boil rapidly for a few minutes and strain. 

POIVARDE SAUCE— I. 
Two tablespoonfuls of lean, uncooked ham, chopped 
fine, two tablespoonfuls of carrots cut in pieces, one tea- 
spoonful of turnips cut fine, two onions cut in small pieces, 
one blade of celery, one-half a leek, two sprigs of thyme, 
two bay leaves, two sprigs of parsley, one saltspoonful of 
pepper, one tablespoonful of butter. Fry all these together 
for twenty minutes, then add the juice of one lemon, one 
wine glass of claret, and one pint of stock, one teaspoonful 
of sugar, a little cayenne. Skim the sauce well and serve 
with a fillet of beef, fish or rabbits. 

POIVARDE SAUCE— 2. 
Two tablespoonfuls of vinegar, three shallots or two 
onions, one sprig of thyme, one bay leaf, four cloves, one 
tablespoonful of chopped parsley, one small carrot sliced, 
one teaspoonful of pepper ; boil these well together, then 
add one-half pint of broth. Mix one tablespoonful of 
butter and one tablespoonful of flour together, put in 
another stew pan, and pour in the contents of the first stew 
pan slowly, boil together for twenty minutes, then strain 
and serve, 

PUDDING SAUCE-i. 
Four tablespoonfuls of sugar, two tablespoonfuls of 
butter, one tablespoonful of flour. Stir together until 



SAECES AND GARNISHES. 1 09 

creamy, then add the white of one egg beaten stiff, then 
pour on one gill of boiling hot brandy or water. 

PUDDING SAUCE-2. 
One cup of butter, two cups of powdered sugar, beat 
together until very light ; add the whites of two eggs un- 
beaten gradually into the sugar and butter; then put the 
bowl containing the mixture into a pan of boiling water, 
beating the mixture all the while until it is very creamy, 
then add one gill of good brandy. 

PUDDING SAUCE-3. 
Mix the yolks of two eggs with a heaping tablespoon- 
ful of powdered sugar in a saucepan, put over the fire, add- 
ing slowly a gill of best brandy. Do not let the mixture 
boil, but heat hot, stir continually after taking it off the 
fare, and at the end of five minutes, when it has cooled, add 
a pint of whipped cream sweetened with two tablespoon- 
fuls of powdered sugar. Beat the sauce well, then put on 
the ice (to keep it cold). Just before serving, beat sauce 
thoroughly, adding one-half glass of sherry ; then serve. 

ROJJX, OR WHITE THICKENING. 
Melt ten tablespoonfuls of butter over a slow fire and 
stir into it very gradually thirteen tablespoonfuls of flour, 
stir until the mixture is thick, but not colored. Placed in 
a jar it will keep for a long time and is always ready for 
use, to thicken white sauces. Brown roux is made in the 
same manner, only the mixture must cook until it is of a 
brown color. 

ROMAINE SAUCE FOR WATERCRESSES. 

Grate half an ounce of onion, and use two tablespoon- 
fuls of vinegar to wash it off the grater ; to these add a 
saltspoonful of sugar, a tablespoonful of lemon juice, three 
tablespoonfuls of olive oil, six capers chopped fine, as much 
cayenne as can be taken up on the point of a very small 
pen-knife blade, a level saltspoonful of salt, and a quarter 
of a saltspoonful of pepper; mix well and use for dressing 
watercresses, or any other green salad. A few cold boiled 
potatoes sliced and mixed with this dressing, and a head of 
lettuce, makes a very nice potato salad. 



no THE 3-6-5 COOK BOOK. 

SAUCE ROBERT FOR STEAKS AND ROAST 
GOOSE. 

Put one tablespoonful of butter into the stew pan with 
two onions sliced ; fry these together until brown ; add one 
tablespoonful of flour, stir well; then add one tablespoon- 
ful gravy or stock, let these boil for five minutes, skim off 
the fat and add one teaspoonful of made mustard, one salt- 
spoonful of salt, a little pepper, one tablespoonful of vine- 
gar, and one-half the juice of a lemon. Boil together and 
strain over a steak or goose. 

SOUBISE SAUCE-i. 
Peel and cut in small pieces one Spanish onion, cook 
in one tablespoonful of butter, and one-half tablespoonful 
of flour for five minutes — it must not color at all ; then 
add one-half cup of milk and simmer until the onion is 
tender, then wash through a sieve ; add one saltspoonful of 
salt, one teaspoonful of sugar and two tablespoonfuls of 
cream ; heat all together and serve. 

SOUBISE SAUCE-2. 
Take four onions and cut them in pieces and boil for 
twenty minutes or longer in boiling water, then drain. 
Take one large tablespoonful of butter, put into this the 
onions, stew for a few minutes, then add one tablespoonful 
of sugar, one saltspoonful of salt, a little pepper and a little 
grated nutmeg ; mash all through a fine sieve, then add the 
same amount of cream sauce, and serve over beefsteak or 
lamb chops. 

SAGE AND ONION SAUCE. 
Cut three onions into small pieces ; fry them with one 
tablespoonful of butter for twenty minutes ; then add one 
teaspoonful of salt, a little pepper, one teaspoonful of sage 
chopped fine, two tablespoonfuls of bread crumbs, one-half 
pint of good stock ; stir well together until smooth ; cook 
for fifteen minutes longer, and serve with roast pork, etc. 

SAUCE FOR BOILED FISH. 
Oue-half a pound of butter, the juice of one lemon, one 
saltspoonful of salt, a little pepper; beat these together 



SAUCES AND GAKNISIIES. Ill 

until smooth on the fire, but do not let the mixture boil. 
Take from the fire and add the yolks of two eggs well beaten. 

TOMATO SAUCE-i. 
One tablespoonful of butter, one onion cut in slices, 
one carrot cut fine, a little thyme, one-half a bay leaf, one 
stalk of celery cut fine, two sprigs of parsley minced fine, 
one tablespoonful of boiled ham. also minced fine. Fry the 
vegetables, herbs, ham and butter together for ten minutes, 
then add one tablespoonful of flour; when the flour has 
browned and the sauce thickened, add one can of tomatoes 
or the same of ripe tomatoes; cook for forty-five minutes, 
then add one teaspoonful of salt, one saltspoonful of pepper, 
one tablespoonful of sugar ; strain the sauce through a sieve 
—this sauce will keep for several days if kept in a cold place. 

TOMATO SAUCE-2. 
Either fresh or canned tomatoes can be used. Take 
one cup of tomatoes, put them into the stew-pan with one 
bunch of sweet herbs, one cup of water, one saltspoonful 
of salt, one-half saltspoonful of pepper; boil together for 
thirty minutes, then drain and return to the stew pan and 
add one tablespoonful of butter mixed with one-half table- 
spoonful of flour; if the sauce is too thick, add a little 
broth and more*boiling water. 

SAUCE FOR PLUM PUDDING. 
Five eggs beaten separately, five tablespoonfuls of 
sugar. Beat the yolks with part of the sugar; beat whites 
very stiff; add to them the rest of the sugar, mix together, 
and add slowly one-half wine glass of rum, one tablespoon- 
ful of brandy and a little nutmeg ; beat all the time you are 
adding the rum, etc. ; add one cup of currants and raisins 
chopped fine. Add liquor when ready to serve. 

TARTAR SAUCE. 
Put the yolks of two eggs into a basin, stir the yolks, 
and a saltspoonful of salt, one-half a saltspoonful of pepper, 
one tablespoonful of vinegar; mix well, and pour in drop 
by drop one gill of olive oil, then add one teaspoonful of 
vinegar and one-half teaspoonful of tarragon vinegar. Take 
a bunch of parsley, boil it five minutes with a little salt and 



112 THE 3-6-5 COOK BOOK. 

a bit of soda, dry thoroughly by squeezing it in a cloth, 
chop it, take one teaspoonful of the chopped parsley, add 
one tab^espoonful of chopped capers and little cucumber 
pickles ; mix these with the sauce. 

VANILLA SAUCE. 

Boil one pint of milk with a piece of vanilla bean and 
one-half a cup of sugar, add two teaspoonfuls of flour, 
when the sauce thickens add the yolks of three eggs ; re- 
move from the fire and stir in the three whites beaten very 
stiff" with one tablespoonful of powdered sugar — stir these 
into the sauce just as it is served. 

WINE SAUCE— I. 
One pint of powdered sugar, one-half pint of soft butter, 
beaten together until very creamy. Boil two gills of wine 
(sherry) with one gill of water, pour over the mixture of 
butter and sugar, add a little grated nutmeg, and one gill 
of hot sweet cream. 

WINE SAUCE FOR PUDDING— 3. 

One cup of sugar, one-half cup of butter stirred to a 
cream, one egg well beaten, one-half cup of hot sherry wine. 
Stir well, keep over hot water till ready to use (in a double 
boiler). Beat butter and sugar to a cream, add egg well 
beaten, then boiling wine and it will foam. 

WHITE SAUCE— I. 
Two tablespoonfuls of butter, one tablespoonful of 
flour. Melt one-half of the butter ; when hot add the flour, 
stir together for one minute, then add one teacup of boiling 
water; stir until smooth — boil about two minutes. Remove 
from the fire, add the rest of the butter ; as soon as this is 
melted, serve. 

WHITE SAUCE— 2. 
One-half pint of cream and milk, one gill of lemon 
juice, one-half pint of \vhite stock, two ounces of butter, 
one-half ounce of flour, one stick of celery, one small onion, 
one small carrot, four mushrooms, one-half ounce of gela- 
tine, salt, bay leaf and pepper. Cut up the vegetables fine, 
put them with salt, pepper-corns, and bay leaf into a 



SAUCKS AND GARNISHES. 



113 



stew-pan with one-half ounce of butter for a few minutes ; 
before the vegetables have browned, mix the flour and the 
rest of the butter in another stew-pan, and whisk in the 
cream or milk ; when smoothly mixed pour over the vege- 
tables, and let all boil together for ten minutes. Dissolve 
in the stock one-half ounce of gelatine ; mix it with the 
other ingredients ; pour over the pheasant or other game. 

WHITE SAUCE WITH MUSHROOMS. 

Two ounces of butter, one and one-half ounces of flour; 
put into a stew-pan, mix well, then add one pint of white 
stock and stir until it boils, then add six mushrooms, washed 
and peeled, let all slowly simmer for twenty minutes, take 
the lid half off the pan, to throw up the butter, which sknn 
off as it rises, strain this into another stew-pan. Put in it 
one-half pint of cream, and juice of one-half a lemon ; mix 
and let all boil together. Stir while it boils. 

THICKENING WITH EGGS. 

It must always be remembered that in thickening with 
eggs any sauce or soup, they must not be allowed to boil 
after they are added. The boiling point only should be 
reached. 

SAUCE FOR WILD DUCKS. 

One tablespoonful of Harvey sauce, one tablespoonful 
of Worcestershire sauce, one tablespoonful of mushroom 
sauce, one tablespoonful of port wine, one teaspoonful of 
currant jelly, one teaspoonful of lemon juice, the grated 
rind of one half a lemon. Let these boil together, then add 
one-half cup of stock and one tablespoonful of flour to 
thicken. 



114 ^^"^^ 3"^"5 COOK BOOK. 



SALADS. 



ASPARAGUS SALAD. 

Trim off the hard part of the asparagus, tie into bunches 
— see that the stalks are of the same length ; boil in salted 
water, drain and cool; when cold, place in the ice-box. 
Serve when needed, with a French dressing, or with a 
Mayonnaise dressing. 

SALAD OF JERUSALEM ARTICHOKES. 

Slice one pint of cold, boiled artichokes and add to 
them one tablespoonful of finely chopped parsley, one table- 
spoonful of tarragon vinegar, three tablespoonfuls of olive 
oil, one teaspoonful of salt, a little cayenne. Four over the 
artichokes and let the salad stand an hour before serving. 

CALF'S BRAINS AS A SALAD. 

Whiten the brains in cold water ; stew them in a little 
water, with one tablespoonful of vinegar, one onion, three 
cloves, one saltspoonful of salt, three pepper-corns ; simmer 
them for one-half hour, then drain them ; when cold, cut in 
small pieces and pour over them a thick Mayonnaise dress- 
ing ; garnish with small green pickles. 

CHEESE SALAD. 

Rub together one-half pound of grated cheese, the 
yolk of one hard boiled egg and one tablespoonful of olive 
oil ; then add one saltspoonful of cayenne, one teaspoonful 
of salt, one teaspoonful of sugar, one teaspoonful of made 
mustard, three drops of onion juice, one tablespoonful of 
tarragon vinegar. Mix well together ; one cupful of minced 
chicken is an improvement. Eat with bread and butter. 



SALADS. 115 

CHICKEN SALAD. 
Boil one chicken until tender. Put in the water one 
onion. When the chicken is cold, cut into small square 
pieces— the salad made of only the white meat is considered 
the finest, but if economy is studied, the dark meat is equally 
good, and the salad liked by man}' more than when made 
with the white meat alone. Take celery, cut it in small 
pieces, add an equal quantity of the chicken — make a mayon- 
naise dressing— mix carefully with the chicken and celery ; 
garnish with lettuce leaves or with the celery leaves. The 
water in which the chicken was boiled should be saved for 
soup. A medium-sized chicken boiled will make enough 
salad for six people. 

SALAD OF CELERIC OR TURNIP-ROOTED 
CELERY. 

Boil the celeric ; when cold, take off the skin, cut it in 
thin slices, dress them with one tablespoonful of vinegar 
and three tablespoonfuls of olive oil, one teaspoonful of 
salt and a little pepper, or you can dress them with a 
mayonnaise. 

CAULIFLOWER SALAD. 

Prepare the cauliflower the same as for serving as a 
vegetable ; drain carefully and place on the ice for some 
hours before serving ; when required pour over a mayon- 
naise dressing. 

CREAM SALAD DRESSING. 

One pint of very thick sour or sweet cream ; the yolks 
of six eggs well beaten, with one tablespoonful of sugar. 
Add these to the cream, then add one tablespoonful of 
melted butter, one saltspoonful of pepper, one-iialf salt- 
spoonful of cayenne, one saltspoonful of mustard, one tea- 
spoonful of salt. Mix all well together and then add slowly 
four tablespoonfuls of hot cider vinegar. Put the mixture 
into the double boiler and let it cook until thick ; be careful 
it does not curdle ; use when cold on raw cabbage, lettuce 
or tomatoes, and on cooked cauliflower, beans and potatoes. 



Il6 THE 3-6-5 COOK BOOK. 

ENDIVE. 

Serve with either a French or mayonnaise dressing. Is 
a fall and winter salad ; it is a healthy and an excellent 
salad. 

"F. F. V." SALAD. 

Ripe tomatoes, celery, green sweet peppers, lettuce. 
Make a bed of crisp lettuce leaves, on this place the toma- 
toes whole, carefully peeled. Over the tomatoes put the 
celery shredded, then the peppers cut finely. Pour over all a 
dressing of three tablespoonfuls of olive oil, one tablespoonful 
of vinegar, one teaspoonful of paprika, one teaspoonful of 
salt. 

FRENCH DRESSING FOR SALAD. 

One tablespoonful of vinegar, three tablespoonfuls of 
olive oil, one saltspoonful of salt, one-fourth saltspoonful of 
pepper, a little cayenne ; mix together. This dressing can 
be varied by using Chili and tarragon vinegar, and by 
adding a few drops of onion juice. 

JARDINIERE SALAD. 

Cut into fine pieces, carrots, beets, turnips, potatoes, 
green peas and beans ; boil them together with a little butter 
in the water until they are tender, then let the vegetables 
become cold. When needed, pour over a French or mayon- 
naise dressing. 

LETTUCE SALAD. 

Lettuce is one of the best and most useful salads, for 
it can easily be obtained all the year. Wash the lettuce 
leaves carefully ; drain, arrange in salad bowl and pour over 
either a French or mayonnaise dressing. 

LOBSTER SALAD. 

Prepare the lobster by boiling as directed. When cold 
remove the shell, cut the meat into cakes and place on the 
ice for an hour before serving ; make a mayonnaise dressing ; 
pour over the lobster and serve ; be careful that the lobster 
is perfectly fresh if purchased cooked. 



MAYONNALSE DRESSING. 
One egg, yolk only; be sure that it is perfectly cold. 
Stir the yolk, if it thickens and does not run over the bottom 
of the soup plate ; stir into it drop by drop some olive oil, 
then put in the oil by half teaspoonfuls ; when as much of 
the dressing is made as will be needed add one teaspoonful 
of vinegar or one teaspoonful of lemon juice, one teaspoon- 
ful of salt, one-half teaspoonful of pepper, a little cayenne. 
If desired add another teaspoonful of vinegar. Keep the 
mayonnaise on ice until it is needed. One teaspoonful of 
dry mustard may be added to the yolk, if liked. 

OYSTER SALAD. 
Scald fifty oysters in their own liquor, drain and let 
them cool, then pour over them a tablespoonful of vinegar, 
three tablespoonfuls of oil, salt and cayenne, and let them 
stand two hours ; then drain them from the dressing, place 
them on serving dish, cover with celery cut in small 
pieces. Pour over all a thick mayonnaise dressing ; serve 
at once. 

ORANGE SALAD. 

Two oranges, one-fourth pint of oil, one teaspoonful 
of vinegar, one saltspoonful of pepper, one-half saltspoon- 
ful of salt. Cut the oranges into thin slices ; remove the 
rinds ; mix the vinegar, pepper, salt and oil together and 
pour over the oranges. Serve with wild duck. 

SWEETBREAD SALAD. 

Soak the sweetbreads in salted water for an hour, then 
drain ; remove any strings and blood, then put them into 
boiling water and cook for fifteen minutes, drain them and 
let them cool ; when ready to serve cut into small pieces, 
make a mayonnaise dressing. Mix with it the sweetbreads, 
arrange on lettuce leaves or in a salad dish ; the salad can 
be garnished with slices of hard boiled eggs. Serve very 
cold, 

POTATO SALAD— I. 
Boil the potatoes in their skins, remove from the fire 
before they are quite done; they must not be "mealy" 
or "floury;" when cold peel and cut them in square 



Il8 THE 3-6-5 COOK BOOK. 

pieces as nearly of one size as possible ; add a few drops of 
onion juice, one tablespoonful of chopped parsley, then add 
a French dressing of three tablespoonfuls of olive oil, and 
one tablespoonful of vinegar, one teaspoonful of salt, one- 
half teaspoonful of pepper. Let the dressing stand on the 
potatoes for half an hour before serving. 

POTATO SALAD-2. 
Boil the potatoes in their skins, but be -careful not to 
cook them until they break open ; when cooked let them 
become cold before cutting them into small pieces ; add 
one-half tablespoonful of onion chopped fine, one-half 
tablespoonful of celery chopped fine; mix these all well 
with the potatoes and pour over a mayonnaise dressing 
made as follows : Take the yolks of two eggs, stir into 
them one-half pint of olive oil slowly ; when the dress- 
ing is smooth and thick, add one tablespoonful of mustard, 
a little cayenne, one saltspoonful of salt, one tablespoonful 
of vinegar, or more if the dressing is too thick. 

ROMAINE SALAD DRESSING. 
Grate half an ounce of onion ; mix it with a teaspoon- 
ful of lemon juice, a saltspoonful each of salt and powdered 
sugar, a level saltspoonful each of white pepper and dry 
mustard, then gradually add three tablespoonfuls of oil and 
one tablespoonful of vinegar. Use for lettuce or tomato 
salad. 

TOMATO SALAD. 

Select small, round, perfect tomatoes, wipe them dry, 
cut a lid from the top and scoop out a portion of the insides 
and all the seeds ; cut some celery very fine ; mix this well 
with mayonnaise dressing. Fill the tomatoes with this, 
placing a little of the dressing on the top ; put in the ice- 
box for an hour to chill the tomatoes ; serve on lettuce 
leaves. 

SALAD OF TOMATOES WITH CAVIARE. 

Take two large tomatoes and slice them, cover the 
slices with a dressing made of some caviare, highly seasoned 
with paprika and lemon juice, and pour over a French 
dressing:. Serve on lettuce leaves. 



SALADS. Iig 

VEGETABLE SALAD. 
Wash carefully one beet, one carrot, one onion, one 
potato, one-half pint of green peas, one-half pint of string 
beans. Cook these until soft in boiling water with one 
teaspoonful of butter and a little salt ; cook the beet separ- 
ately ; when cold peel and slice the vegetables and mix 
them together and pour over all a mayonnaise. Do not put 
the beet with the other vegetables until just before serving; 
dress the salad with lettuce leaves. 

WATERCRESS SALAD. 
Take nice young watercress, cleanse thoroughly in salt 
and water and put in a salad bowl with a few sliced young 
radishes and four hard boiled eggs cut into half quarters. 
Make a dressing of one tablespoonful of vinegar and three 
tablespoonfuls of olive oil, a little salt and cayenne. 

WALNUT AND PEAS SALAD. 
If fresh peas are used have them cooked cold and 
carefully drained ; if canned peas are used have them rinsed 
in cold water poured into a colander and drained ; the canned 
peas are already cooked. Shell and blanch the \valnuts by 
letting them remain in boiling water for a few minutes and 
remove the thin brown skin ; this requires time and patience ; 
cut the nuts about the same size as the peas, sprinkle them 
with salt ; mix the nuts and peas together, moisten with a 
mayonnaise dressing. Keep cool until served. 

VINEGAR FOR SALAD. 
Mix together four tablespoonfuls of cider vinegar, two 
tablespoonfuls of tarragon vinegar, two tablespoonfuls of 
Chili vinegar, one tablespoonful of celery vinegar ; put the 
mixture into a bottle and use one tablespoonful for French 
salad dressing with the olive oil. 



120 THE 3-6-5 COOK BOOK. 



VEGETABLES. 



Fresh vegetable, especially of the cabbage tribe, should 
be put into fast boiling water ; salt should be added only 
towards the end of the cooking, as its earlier application 
would simply tend to harden the vegetables. 

Potatoes should always be put into boiling water. Do 
not peel potatoes and let them soak for an indefinite time in 
cold water. Never boil potatoes to be served plain before 
you need them ; never try them with a fork ; the fork causes 
them to break and crumble. 

All green vegetables should be cooked in soft water ; 
add a small bit of soda to preserve the green color. Never 
cover green vegetables. 

Garlic is a most excellent condiment. 

Always put vegetables into boiling water ; never have 
the vegetables wait for the meat. 

ASPARAGUS. 

Asparagus of the large or giant variety should be cut 
of exactly equal lengths and boiled standing tops upward in 
a deep saucepan ; nearly two inches of the heads should be 
out of the water, the steam sufficing to cook them, as they 
are the tenderest part of the plant. The stalks can be 
boiled by this method thirty or forty minutes, thus ensuring 
a third more of the asparagus delicious. 

ASPARAGUS CREAMED. 

Cut off the heads of the asparagus ; cook them in 
slightly salted water ; when tender, which will be in about 
twenty minutes, drain off the water and add one cup of 
cream, one-half tablespoonful of butter, one saltspoonful of 
salt, and a little pepper; as soon as the cream is hot, serve 
the asparagus on slices of toast. 



VEGETABLES. 121 

GLOBE ARTICHOKES. 

The ordinary manner of cooking green artichokes is to 
boil them in water ; when tender, drain them and dish them, 
and send melted butter or cream sauce to be eaten with them. 

JERUSALEM ARTICHOKES STEWED. 
Wash the artichokes, cut off the end of each quite flat. 
Boil them in milk and water and lift them out the moment 
they are done ; drain and place them in the dish in which 
they are to be served, and serve them with a rich bechamel 
sauce. 

BEETS. 

Wash free from dirt, but never peel tliem before cook- 
ing. Be careful not to break the skin for if broken the 
beets will bleed. Cook young beets about thirty minutes, 
old beets until they are tender. When cooked peel off the 
skin, slice the beets in thin slices or chop fine, put over 
some melted butter, a little salt and pepper and if liked, 
one tablespoonful of hot vinegar. 

BAKED BANANAS. 

Peel the bananas, place them in a tin pan with three 
teaspoonfuls of cold water and one half teaspoonful of but- 
ter, drop a little lemon juice over each banana, dredge them 
with cinnamon and sugar ; bake for fifteen minutes, or until 
they are easily pierced with a fork. Serve at once. 

BRUSSELS SPROUTS. 
Two quarts of Brussels sprouts, wash them thoroughly, 
put them into three quarts of boiling water with one table- 
spoonful of salt ; boil them gently until they are tender — 
this will be in twenty minutes, shake the pan occasionally, 
then drain them, do not break them; return to the sauce- 
pan, add one-half tablespoonful of butter, one teaspoonful 
of lemon juice, a saltspoonful of salt, one-fourth saltspoonful 
of pepper; stir over the fire until hot, then serve on hot, 
buttered toast. 

GREEN BEANS CREAMED. 

Cut the ends of young green beans and string them 
carefully. Cut the beans in narrow strips, cook in a sauce- 



122 THE 3-6-5 COOK BOOK. 

pan, putting them into boiling water, do not cover the pan, 
add a pinch of soda ; when the beans are tender, drain, put 
back into the saucepan, add one tablespoonful of butter, one 
tablespoonful of cream, salt and pepper. 

LIMA BEANS— I. 
Boil the beans in water ; when nearly done let the water 
simmer away, add one cup of cream or milk, with one table- 
spoonful of flour and two tablespoonfuls of butter mixed 
together. 

LIMA BEANS— 2. 
Boil one pint of lima beans for one hour, then drain 
them, season with a little salt ; keep them hot. Make a 
sauce with one egg beaten light with two tablespoonfuls of 
cold water, two teaspoonfuls of lemon juice ; add one table- 
spoonful of butter ; boil these together until the sauce 
thickens, then pour it over the beans and serve hot. 

BOSTON BAKED BEANS. 
Wash the beans and soak them over night in cold 
water ; in the morning put them into cold water and boil 
until soft, then put them into the bean pot with the same 
water, some pepper, one pound of salt pork to one quart of 
beans, one-half cup of molasses. Bake all day ; if the water 
bakes out add more. 

BAKED CABBAGE. 

Put the cabbage into boiling water until the leaves open 
out; clean. Take two slices of boiled ham, chop it very 
fine with a few leaves of the cabbage, add three hard boiled 
eggs, chopped fine, one teaspoonful of salt, one saltspoonful 
of pepper, one teaspoonful of mustard, one tablespoonful of 
melted butter ; mix these together, remove the heart of the 
cabbage and fill in its place the above mixture. Tie up the 
cabbage and put it into boiling water and cook until tender; 
when cooked remove the cloth, put the cabbage on a pan, 
sprinkle over a little flour and one spoonful of melted lard, 
put into the oven and bake until brown. Serve with a 
sauce poured over it; for the sauce, take one tablespoonful 
of butter, melt it in the saucepan, when hot stir in one table- 
spoonful of flour ; as soon as the sauce thickens add two 



VEGETABLES. 1 23 

tablespoonfuls of hot milk ; stir well and pour over the cab- 
bage and then put slices of hard boiled eggs over all. 

BOILED CABBAGE. 

Wash and quarter the cabbage not quite into four 
pieces ; keep it so it will not fall apart. Then have four 
quarts of boiling water and add to it one-half teaspoonful 
of soda, one heaping teaspoonful of salt, boil the cabbage in 
this with the cover on ten minutes, then remove the cover 
and boil twenty minutes. Serve with a sauce as for cauli- 
flower. Cabbage cooked exactly as in this recipe, will be 
found digestible, and there will be no odor in the house from 
the cooking of it. 

CABBAGE WITH BUTTER. 

Boil a cabbage in two quarts of water for an hour, then 
chop it fine, put it into the saucepan with four ounces of 
butter, a little salt and pepper and one teacup of vinegar ; 
let it become very hot, and serve. 

CABBAGE COLD SLAW. 
Three well-beaten eggs, four tablespoonfuls of cream, 
one tablespoonful of musiard, one tablespoonful of slightly 
melted butter. Mix well together, then add six tablespoon- 
fuls of vinegar, a little cayenne, one teaspoonful of salt, 
one-fourth teaspoonful of pepper ; place the mixture in a 
bowl over boiling water and stir until it thickens ; pour 
over the cabbage — which should be chopped fine, 

ESCALLOPED CABBAGE. 
Boil a firm head of cabbage until it is tender and set it 
aside ; when it is cool chop it fine ; add two well-beaten 
eggs, one ounce of butter, three tablespoonfuls of cream, a 
little salt and pepper ; bake one-half hour in a moderate 
oven. 

CABBAGE OR HOT SLAW. 
Chop fine a head of good, firm cabbage, cook in sauce- 
pan with salted water until tender, then drain it from the 
water, return to the saucepan and add one-half cupful of 
vinegar, one teaspoonful sugar, one tablespoonful butter, 
salt and pepper — let it cook in this for ten minutes. 



124 ^^^ 3"^"5 COOK BOOK. 

CARDOONS BOILED. 
Cut away the coarse outside of the cai-doon, wash it 
free from sand, lay in cold water to harden ; then boil 
in milk and water till tender, drain it on the back of a sieve. 
Cut each stalk in two ; place them in a vegetable dish and 
pour white sauce over them. 

CARROTS A LA MAITRE D'HOTEL. 
Scrape, wash and scald the carrots in boiling water ; 
cook them in hot water, with salt and a piece of butter the 
size of a small egg. When cooked, remove and put them 
to drain. Mix in a stewpan another piece of butter, one 
tablespoonful of chopped parsley, one chopped shallot, one 
teaspoonful of lemon juice, and pepper and salt to taste. 
Put in the carrots, toss them up for two minutes, and serve 
them on fried bread. 

STEWED CARROTS IN THEIR OWN JUICE. 
Wash the carrots very clean, scrape them and cut in 
thick slices, put them in boiling water slightly salted, just 
enough to cover them, boil gently until tender, then boil them 
rapidly to reduce the water ; when only about one table- 
spoonful is left, put with the carrots one-half tablespoonful 
of butter rolled in flour, a little salt and pepper, stir for a 
moment, then add one spoonful of minced parsley, one tea- 
spoonful of cream, and serve at once. 

BAKED CORN. 

Eighteen ears of corn, cut down the middle of each 
grain, scrape the cob well, add a teaspoonful of salt, a little 
pepper, one tablespoonful of sugar; beat one egg into one 
cup of cream and two tablespoonfuls of flour, add to the 
corn, put the mixture into the baking pan and bake for 
forty-five minutes ; serve it in the same pdn. 

BOILED GREEN CORN. 

Remove the husks and the fine silk from the ears, put 
the corn into boiling water enough to cover it and boil until 
tender — young corn will cook in ten minutes. Take from 
the water, spread a napkin on a dish and put the corn on it ; 
fold over the napkin and serve at once. 



VEGETABLES. 1 25 

CREAMED CORN. 

Cut the corn from the cob, cut only the outer part of the 
grain, then scrape the cob clean ; cook the first part in a little 
milk for forty minutes, add the part scraped from the cob, 
and cook together for five minutes ; season with one table- 
spoonful of butter, a little salt and pepper. 

GREEN CORN CAKE. 
Cut the grains from the corn cob, then scrape the cob 
well, add one tablespoonful of melted butter, one table- 
spoonful of flour, salt and pepper. Have the frying pan 
hot and lightly greased with butter, pile the corn on it, 
brown, then turn it over and brown the other side. 

GREEN CORN CAKES. 
Grate the corn, scrape well the cob. For twelve ears 
take three eggs, beat them well and add to the corn one tea- 
spoonful of salt. Mix well together and fry like griddle 
cakes. These cakes will be found very delicate. Serve with 
meat. 

ESCALLOFED CORN. 
One can of corn or one pint fresh corn, season highly ; 
add one egg, two spoonfulsof cream; place in baking dish, 
cover with cracker crumbs and bits of butter. Bake ten 
minutes, just to brown nicely for luncheon. The corn, if 
fresh, must first be boiled until tender. 

CORN PUDDING. 
Scrape with a knife two dozen ears of corn, cut the 
grains and then scrape the cobs well. Melt one-half pound 
of butter; stir into the corn and add one pint of milk, the 
yolks of three eggs well beaten, one teaspoonfulof salt, one 
saltspoonful of pepper, then add the whites beaten stiff. 
Pour the mixture into a baking dish and bake in a moderate 
oven for one hour and a quarter unless the corn is old, when 
a longer time will be necessary. 

CORN FRITTERS. 
One pint of corn, either fresh or canned. Make a 
batter of four eggs, one cup of milk, one teaspoonful of 
baking powder, one cup of flour, one teaspoonful of salt; 



126 THE 3-6-5 COOK BOOK. 

mix these well together until light. Have the fat deep and 
boiling, then drop the mixture in spoonfuls into it and fry 
until the fritters are a light brown. 

STEWED CELERY. 

Take the outer stalks of celery, cut in pieces two inches 
in length, boil in milk until tender, add a little salt and 
pepper ; when cooked drain from the milk, put into the milk 
one teaspoonful of butter and one teaspoonful of flour mixed 
together, stir until the milk thickens and then pour over the 
celery. 

CAULIFLOWERS BOILED. 

Choose white, firm and small grained cauliflowers; 
trim off the leaves and stalk ; wash them well in cold water, 
in which put one tablespoonful of vinegar— by using this, 
any insect in the cauliflower will be sure to come out. Put 
the cauliflower in boiling water for five minutes, remove, 
cool and drain, then boil again in two quarts of water with 
one teaspoonful of salt. You can tell if the cauliflower is 
done, if when you pinch a small piece, it is tender, though 
still firm. Serve with a white sauce, or sauce for cauli- 
flower. 

CAULIFLOWER WITH CHEESE. 

Cook the cauliflower in salted water ; when tender, 
drain from the water, put into a porcelain dish which will 
stand the heat of the oven; cover with white sauce, then 
put two tablespoonfuls of grated cheese over it and some 
fine bread crumbs and bits of butter ; when brown, serve 
hot. 

CUCUMBERS. 

It is a mistake to soak cucumbers in salted water to 
draw out the indigestible part ; it surely renders them un- 
palatable and wilts them. To prepare the cucumber prop- 
erly is to cut off the rind, then cut the cucumber into thin 
slices and place them in an earthern bowl with ice-water. 
Let them stand at least one hour before serving, they will 
then be crisp and the poisonous substance (to some) will be 
extracted. 



VEGETABLES. 1 37 

CUCUMBERS FRIED. 
Peel the cucumbers, cut in slices one-fourth of an inch 
in thickness, dip each slice in beaten egg and then into 
bread crumbs or into flour ; fry brown the same as egg plant. 

CUCUMBERS-FOR FISH. 
Peel the cucumbers, then place in water for one hour, 
grate them, removing first the seeds, add to the pulp a 
French salad dressing ; this preparation of cucumbers is 
very nice served with fish. 

DRESSED CUCUMBERS. 
Take cucumbers, pare and chop them into small 
pieces. Take half the quantity of young onions and cut 
them fine ; add one tablespoonful of lemon juice, a trifle of 
cayenne, and a glass of sherry or Madeira and a dessert- 
spoonful of Chili vinegar. This is very good with any 
roast meat. 

FRIED EGG PLANT. 

Cut the egg plant into slices one-fifth of an inch in 
thickness, sprinkle them with salt, pile them on each other 
and place a weight on the top ; leave them for three hours, 
then rinse and dry the slices, dip them into beaten egg and 
then into flour, fry them in hot lard ; serve hot. 

STUFFED EGG PLANT-i. 
Wash and dry one large egg plant, cut oflf the top like 
a lid; scoop out the inside of the egg plant, season it with 
salt and pepper ; take one onion, peel and chop it very fine, 
put it into the saucepan with one tablespoonful of butter, 
cook these together for five minutes, do not brown ; add a 
few tnushrooms chopped fine, one ounce of sausage meat ; 
cook all these together, carefully stirring all the time. Let 
the mixture cool, then fill the egg plant, tie on the lid, 
cover the egg plant with buttered paper ; cook in a hot oven 
for twenty minutes. 

STUFFED EGG PLANT-2. 
Scoop out the inside of a gourd shaped egg plant, put 
this into the saucepan with one tablespoonful of butter, a 
little salt and pepper, and one cup of milk or cream, cook 



128 THE 3-6-5 COOK BOOK. 

it well, then return the mixture to the shell of the egg 
plant, dip it in egg then in bread crumbs, and bake in the 
oven until it is browned. 

KOHLRABI OR CABBAGE TURNIP. 
Peel the turnips, cut them into small pieces, boil them 
until tender in salted water ; boil the green leaves of the 
tops, and when they are done, strain and chop them fine 
like spinach and return to the stewpan with a little butter, 
season with salt and pepper. Put the turnips into the center 
of a dish, pour over a little melted butter, dish the greens 
around the turnips and serve hot. 

BAKED MUSHROOMS. 
Toast for each person a slice of bread and spread over 
it some cream. Lay on each slice of toast, with the head 
down, one mushroom, if large ; if small, two or three mush- 
rooms ; fill in each cup with as much cream as it will hold, 
with a bit of butter and a little salt and pepper. Place over 
the dish a closely-fitting cover ; the mushrooms should be in 
a shallow dish. Bake in a moderate oven for fifteen minutes ; 
do not remove the cover until just before serving. Serve in 
the same dish, if possible, in which the mushrooms are 
baked. 

MUSHROOMS WITH BUTTER. 
Cut the stems from the mushrooms, clean them with a 
piece of flannel and some salt ; if necessary to wash them, dry 
thoroughly after. To one part of mushrooms put one and 
one-half tablespoonfuls of butter into the saucepan ; when 
hot put in the mushrooms and siiake them in the butter until 
they begin to brown ; in five minutes add one saltspoonful 
of salt and a little pepper, stew them until tender, remove 
from the pan and serve on hot toast. If any butter remains 
in the stewpan, put it into a small cup and keep for a steak 
or some chops the next day ; it will have a delicious flavor. 

MUSHROOMS STEWED— I. 

Take two tablespoonfuls of butter, one-half teaspoonful 

of pepper, one fourth teaspoonful of cayenne. Mix together 

into a paste, put in saucepan two tablespoonfuls of butter; 

when it is hot put in the mushrooms which have been 



VEGETABLES. 1 29 

peeled, place on each mushroom a little of the paste ; as 
soon as a brown sauce comes from the mushrooms, they are 
cooked and should be served at once on hot toast. 

STEWED MUSHROOMS— 2. 
Cut off the stems and boil in a cup of beef stock for 
twenty minutes and strain. Take one quart of mushrooms 
and strip off the skins, put into the stock and stew gently, 
add one-half cup of cream, one teaspoonful of butter, and 
thicken with a little flour, salt and pepper. Cook all about 
half an hour. 

ONIONS. 
Old onions are better steamed ; new onions stewed. 

ONIONS WITH CREAM. 
Parboil the onions, slice and spread them in layers in a 
baking dish with bits of butter; first onions, then bread 
crumbs and so on until the dish is full ; last add enough 
cream to fill the dish. Bake one-half hour. To parboil, 
put the onions into boiling water for ten minutes, then drain. 

ONION CUSTARD. 
Peel and slice twelve small-sized onions, fry them in one 
tablespoonful of butter, drain them well from the butter, 
then mince them very fine, add to them four eggs beaten 
lightly and one pint of milk ; season the whole with one- 
fourth teaspoonful of grated nutmeg, a little salt and cayenne. 
Pour the mixture into a baking dish and bake for fifteen 
minutes. Serve hot with meat or poultry. 

ONION FRITTERS. 
Chop up two large onions, make a batter with one table- 
spoonful of flour, one egg, one-half cup of milk, one tea- 
spoonful of salt, one-half teaspoonful of pepper; mix all 
well together, drop a spoonful at a time into a pan of boil- 
ing lard. 

FRIED ONIONS. 
Two quarts of sliced onions, put them into cold water 
for ten minutes, drain. Put two tablespoonfuls of butter or 
fat into the skillet ; when hot, add the onions, one teaspoon- 



130 THE 3-6-5 COOK BOOK. 

ful of salt and one-half teaspoonful of pepper ; cover for ten 
minutes, then remove the cover and cook for twenty minutes 
or longer. 

ONIONS IN GRAVY. 

Cook the onions in salted water until tender; mix one 
tablespoonful of flour, one tablespoonful of butter over the 
fire until they are brown, then add one wine glass of claret, 
one cup of gravy ; serve hot. 

ONIONS STEAMED. 

Put the onions into a baking dish, cover it with a plate 
and let them steam in a hot oven for three hours, then pour 
over them some melted butter, salt and pepper. 

STUFFED ONIONS. 

Take a large Spanish onion, scoop out the centre, peel 
and parboil it ; fill the centre with forcemeat and place it in 
a stew-pan ; cover it with slices of bacon, sprinkle with salt 
and sugar and cook over a quick fire. When done, remove 
the onions, reduce the sauce and pour it over them and serve. 
The forcemeat can be made of chicken, ham, parsley and 
mushrooms, and some chopped suet, all finely minced to- 
gether, with pepper and salt to taste. 

BAKED SPANISH ONIONS. 

Take a large onion ; wash it clean ; take a corer and 
remove the core and put in its place some butter, pepper 
and salt, and let it bake with a thin piece of paper round 
it for an hour, or till done, in a slow oven. When done, 
peel it and put it into a vegetable dish, and pour over some 
good brown gravy. 

SPANISH ONIONS WITH MAITRE D'HOTEL 
BUTTER. 

Peel the onions, put them in cold water with one 
teaspoonful of salt, let them boil once, then remove, wash in 
cold water and put them into the stew-pan with plenty of 
boiling water, boil gently for three hours ; when tender, 
drain them and put on each a bit of maitre d'hotel butter. 



VEGETABLES. joj 

OKRA. 

Boil the young pods in salted, hot water; when cooked, 
dram and dress them with some butter, pepper and salt. 

FRIED PARSLEY. 

Wash the parsley, dry thoroughly in a cloth, then put 
m hot, boilmg tat and let it remain until crisp ; shake from 
the fat, sprinkle with salt, and use. To prepare parsley 
tor spnnkhng over any preparations, chop the parsley very 
fine, wash, dram, place in corner of a clean napkin and 
squeeze dry, then the parsley will be found very li^ht and 
dry. -^ ^ 

PARSNIP BALLS. 
Boil six parsnips, let them get cold, then peel and grate 
them ; beat two eggs until light, mix them with the grated 
parsnip and one tablespoonful of flour, one teaspoonful of 
salt one-halt teaspoonful of pepper; make the mixture into 
small flat balls, have some lard boiling hot, drop the balls 
into It until they are brown ; serve hot with fried parsley. 

PARSNIPS BOILED. 
Boil the parsnips, then slice them and put over a dress- 
ing of one cup of cream, one tablespoonful of butter salt 
and pepper; if cream is not obtainable one cup of sWeet 
milk and two tablespoonfuls of butter mixed with one table- 
spoonful of flour. 

PARSNIP FRITTERS. 
Take three large parsnips, cook until tender, peel and 
mash them smooth; add one teaspoonful of flour one 
egg well beaten, one teaspoonful of salt; make the mixture 
mto small cakes, and fry them on both sides in good butter • 
pile them on a hot dish and serve. 

GREEN PEAS. 

If the peas are young and freshly gathered the very best 
way to cook them is to boil them in water, slightly salted • 
do not cover the saucepan ; when cooked drain from the 
water, add a tablespoonful of butter and a little pepper A 
sprig of mint is considered by many a valuable addition 
it the peas are a little old cook them in a little water add 



132 THE 3-6-5 COOK BOOK. 

one tablespoonful of butter, a little salt and one teaspoonful 
of sugar; when served, add one tablespoonful of cream or 
one tablespoonful of butter. 

DRIED PEAS. 

Wash and pick them over carefully, put into boiling 
v^^ater and let them Jjoil until soft, then drain off the water 
and put with the peas a piece of butter the size of an egg, a 
chopped onion, a little salt and pepper, and stew until the 
onion is cooked, then serve. 

GREEN PEPPER CROQUETTES. 
Select good-sized, firm sweet peppers, wash them, cut 
a small liole at the stem and remove all the seeds, then put 
the peppers in a stew-pan in a little boiling water to par- 
boil them, remove and let them cool. Stuff each pepper 
with a forcemeat, made with cold chicken, veal or sweet- 
breads minced fine and mixed with some bread crumbs, and 
seasoned with a little salt and a few drops of onion juice. 
Put the peppers when stuffed into a pan with a very little 
water to prevent burning; put bits of butter over the pep- 
pers ; when nicely browned remove from the pan and serve 
over the peppers some White sauce. 

GREEN PEPPERS FOR WINTER USE. 
Put the peppers on the back of the stove or in a cool 
oven, turn them until they are cooked enough to crack the 
skins, then throw them into a bowl of hot water and with 
a knife scrape and peel them, cut them open, remove the 
seeds, rinse in cold water, drain them and pack into glass 
jars, pour boiling vinegar over them and a little salt, and 
seal. 

BOILED POTATOES. 
Potatoes should be very carefully boiled ; and if not 
used as soon as they are done, should be kept hot and dry, 
by pouring off the water, covering them with a dry cloth, 
and setting them on the back of the stove. After washing 
them thoroughly, pare them entirely, or take oft" one ring 
around each ; if they are new put them over the fire in hot 
water ; if they are old, put them on in cold water ; in either 
case, add a tablespoonful of salt, and boil them from fifteen 



VEGETABLES. I33 

to thirty minutes, as they require, until you can pierce 
them easily with a fork, then drain off the water, cover 
them with a clean, dry towel, and set them on the back of 
the fire until you are ready to use them. 

POTATOES A L'ANNA. 
Cut up some raw potatoes very fine, put them in cold 
water for six hours, then drain them, season with salt and 
pepper, put them into a well-buttered dish, sprinkle bread 
crumbs on top, add enough melted butter to cover them ; 
bake in a very hot oven for one-half hour or until they are 
well browned. If baked in a porcelain dish they can be 
served in it, a folded napkin being put around the dish, or 
they can be put on a hot dish. 

POTATO BALLS. 
Boil four large potatoes ; when hot mash and add to 
them one tablespoonful of chopped parsley, one egg well 
beaten, one teaspoonful of salt, one-half teaspoonful of 
pepper, a little grated nutmeg and a little cayenne. Mix 
these well together and roll into balls, dip them in beaten 
egg, then into fine bread or cracker crumbs ; be sure the 
crumbs are fine, and fry in deep boiling fat ; drain from the 
fat and keep hot until served. 

BAKED POTATOES. 
Choose large and smooth potatoes, put them in the 
oven ; when they are half done take each one in a kitchen 
towel and press it hard ; return to oven ; bake one hour. 

COLD BOILED POTATOES. 
All potatoes that are intended to be boiled and then 
made into different preparations should be boiled in, their 
skins and not quite cooked ; set away and allowed to get cold 
in their skins. This plan makes a great dift'erence in the 
successful preparation of potatoes, and should be followed. 

POTATOES CADEAU. 

Boil four large Irish potatoes in their skins and let 

them become cold ; it is best to boil them the day before 

using; grate the potatoes, add one egg beaten until light, 

one tablespoonful of flour, a little salt. Make the mixture 



134 TIIE 3-6-5 COOK BOOK. 

into balls and roll them in flour. Have two kettles on the 
stove, one half full of boiling water, the other with boiling 
lard ; put the balls first into the boiling water, as soon as 
they rise on the surface, take from the water and drop into 
the lard, as soon as the balls are brown they are cooked. 

POTATOES WITH CHOCOLATE. 
Slice the cooked potatoes, put a layer of potatoes in a 
porcelain dish, which you can serve them in ; then a layer 
of sugar and butter, then a layer of potatoes, then a little 
more sugar and butter, then one tablespoonful grated 
chocolate dissolved in one cup of milk ; pour this over the 
potatoes and bake for twenty minutes. 

CREAMED POTATOES. 
Boil some potatoes ; when done remove from the fire 
and beat them until they are soft and creamy, then beat in 
the yolks of two eggs, a little salt and pepper, one table- 
spoonful of melted butter and two tablespoonfuls of cream ; 
lastly, add the whites beaten very stiff ; put the mixture in 
the saucepan and let it become very hot. 

POTATO CAKES. 
One-half pound of flour, one-half a pound of mashed 
potatoes, six eggs, two teaspoonfuls of baking powder, one 
tablespoonful of sugar, one-half teaspoonful of salt. Sift 
the flour, baking powder, sugar and salt into a bowl, then 
add the eggs well beaten, then enough sweet milk to make 
a light batter, lastly add the potatoes ; mix well and let 
all stand for one-half hour before baking, bake on well 
greased griddle like batter cakes. These cakes are very 
nice served with afternoon tea. 

POTATO CROQUETTES. 

Take two cups of mashed potatoes, add to them a few 
drops of onion juice, the yolks of two eggs well beaten, one 
teaspoonful of salt, two tablespoonfuls of cream, one table- 
spoonful of butter, a little cayenne. Stir all these ingredi- 
ents well together in the saucepan ; when hot remove from 
the fire and let the mixture cool ; when cold form into balls, 
dip these first into beaten eggs, then into very fine cracker 
or bread crumbs ; see that the balls are smooth, place in the 



VEGETABLES. I35 

ice-box for an hour or more. When required h-y them in 
very hot deep fat. It is best to use the frying basket ; when 
the balls are of a brown color drain from the fat on brown 
paper. Keep them hot until served. 

POTATOES CRUMBED. 
Peel and boil the potatoes ; when they are cooked but 
not broken, split them in halves, season with salt and 
pepper, pour over them some melted butter, then dip each 
piece in browned bread crumbs, place them in a buttered 
tin and bake for fifteen minutes in a hot oven. 

ESCALLOPED POTATOES. 
Pare, wash and slice enough potatoes to nearly fill the 
baking dish ; season the potatoes with salt and pepper ; 
add little bits of butter all through the dish, then pour over 
the potatoes enough milk, or better, cream, to fill up the 
dish ; put one tablespoonful of butter on top of the dish ; 
bake. Keep the dish covered until the potatoes are nearly 
done, then uncover and let them brown. 

FRENCH FRIED POTATOES. 
Peel the potatoes, cut them in narrow strips, soak in 
ice water one hour, drain and dry, have ready a kettle of 
deep lard ; when boiling drop in the potatoes a few at a 
time and let them brown, sprinkle salt over them when 
they are removed from the fat, drain on wire dish or on 
filtering paper; serve in a hot dish. 

FRIED POTATOES— I. 

Take six good potatoes, peel and slice them about 
one-fourth of an inch in thickness. Have two pans of fat, 
either clarified beef suet or lard ; cook the potatoes in one 
for a few minutes, then remove them with a skimmer and 
put them into the other pan ; the fats must be very hot. The 
potatoes will swell and be much lighter from the double 
frying. 

FRIED POTATOES— 2. 

Peel the potatoes, slice them lengthwise about one- 
eighth of an inch thick, place in cold water for a few 
minutes, then drain and fry them in hot fat for six minutes, 



136 THE 3-6-5 COOK BOOK. 

remove from the fat, let them cool. Keep the Sat hot (it 
must be deep fat), and just before serving the potatoes 
plunge them into the boiling fat for five minutes ; this will 
cause them to swell ; then remove from the fat, drain them, 
sprinkle with salt and serve at once. 

POTATOES FRIED WITH PARSLEY. 

One pound of potatoes, two ounces of butter, two tea- 
spoonfuls of chopped parsley, pepper and salt. Scrape and 
boil the potatoes ; let them get cold. Put the butter into 
the frying pan ; when melted put in the potatoes and fry a 
pale gold ; add the parsley about five minutes before serving ; 
sprinkle with pepper and salt. 

HASHED BROWN POTATOES. 

Six potatoes cut fine. Take two tablespoonfuls of 
onions cut fine and one tablespoonful of parsley chopped 
fine ; put these into hot lard and fry them ; as soon as the 
onions commence to brown add the potatoes, stirring all 
together; press the mixture down on the pan, let it brown, 
then stir again, so as to mix the crust well; when the 
potatoes are well mixed with the crust add one tablespoon- 
ful of butter ; press the potatoes well on the pan so that 
they will have a good brown crust ; turn them out on a 
platter, the crust side up. 

POTATO KLOSSE. 

Take about six baked potatoes and scoop out the floury 
part till there are about six ounces. Beat one tablespoonful 
of butter to a cream and mix it with the potato flour ; add 
the well beaten yolks of two eggs, a grate of nutmeg and a 
little pepper and salt to taste. Beat the mixture thoroughly 
and mold it into small balls. Drop these in boiling salt 
and water, and be careful to do this with a metal spoon, 
and to dip it into boiling water each time it is used. Or 
they may be made with two ounces of finely-grated bread 
crumbs and one ounce of Parmesan, the white of one of the 
eggs, then molded and boiled as above. Sprinkle fried 
bread crumbs over when dishing them up. 



VEGETABLES, I37 

POTATOES A LA MAITRE D'HOTEL. 
Wash half a dozen potatoes; boil them in salt and 
water; when done drain and let them cool. Then peel and 
cut the potatoes into thick slices ; put into a saucepan one 
and one-half ounces of butter, a little pepper and salt to 
taste, four tablespoonfuls of good gravy and one tablespoon- 
ful of minced parsley, mix all well together ; put in the 
potatoes; shake them well in the sauce to cover them, and 
when quite hot through, squeeze in one tablespoonful of 
lemon juice and serve. 

POTATO CAKES. 
Take a tablespoonful of warm mashed potatoes in the 
palm of your hand, make it into a ball, then with a tea- 
spoon take out the center; fill this cavity with minced 
onion and celery, which has been previously cooked tender 
in butter ; add a teaspoonful of grated cheese ; cover the 
cavity with the mashed potato, dip each ball into melted 
butter and egg; place in a shallow pan and bake in a hot 
oven until a nice brown. vServe on hot platter; garnish 
with parsley. 

POTATO LOAVES. 
These are very nice when served with roast beef. Take 
mashed potatoes and mix them with some finely chopped 
onions, a little pepper and salt ; beat these well and add one 
tablespoonful of melted butter. Make into little loaves and 
place in the pan with the roast of beef ; the gravy from the 
beef gives a very good flavor to the potato loaves. 

LYONNAISE POTATOES, 
Two tablespoonfuls of good beef dripping or butter 
made very hot in the frying pan, when hot add one table- 
spoonful of minced onion ; let this fry until brown, and then 
put in two cupfuls of cold boiled potatoes cut into small 
dice; stir well together until the butter is well absorbed, 
then add one teaspoonful of salt, one-half saltspoon of pep- 
per and two tablespoonfuls of finely chopped parsley. 

PRINCESS POTATOES. 
Boil the desired quantity of potatoes; while yet hot, 
mash them perfectly smooth and spread about half an inch 



I3«5 THE 3-6-5 COOK BOOK. 

thick on a platter and set aside to cool ; when desired to use, 
cut the mixture into strips an inch wide and two inches 
long; dip these strips into melted butter and then into well 
beaten egg, place them on a pan and bake until brown in a 
hot oven. 

POTATO PUFF. 
To two cupfuls of cold mashed potato add two table- 
spoonfuls of melted butter, beating well together, then add 
two eggs beaten very light and one teacupful of cream or 
milk, a little salt and pepper ; beat well and put into a bak- 
ing dish and bake in a quick oven until it is brown ; this 
will be in about fifteen minutes. 

ROAST POTATOES WITH MEAT. 
Have the potatoes of uniform size ; peel, wash clean 
and lay them in the pan with the meat about one hour be- 
fore the meat is done. Serve with the roast. 

POTATO RISSOLES. 
Two pounds of potatoes, one-fourth pound of butter, 
pepper and salt; two eggs, dried crumbs, one-fourth pint of 
milk. Boil your potatoes in their skins, skin them and 
mash them with the butter; add the seasoning and milk. 
Make into balls, brush over with yolk of egg and crumbs. 
Fry three minutes in boiling fat in a frying basket. 

SARATOGA POTATOES. 

Slice three potatoes as thin as possible, throw them into 
a bowl of ice-water, keep them in the ice-water for two or 
three hours. When ready to use the potatoes, have the 
kettle of fat very hot ; you must have deep fat, at least four 
inches deep. Dry the potatoes by putting a few at a time 
in a clean coarse towel, drop them into the boiling fat, a 
few at a time. Stir, to prevent them from sticking to- 
gether. The moment they are of a light yellow color 
remove with the skimmer ; drain on brown paper. These 
potatoes should never be greasy, and they will not be if the 
fat is at the right temperature and care is used. 

POTATO SNOW. 
Have some very mealy potatoes ; boil ; when cooked 
drain and keep them hot ; heat the colander and pass 



VEGETABLES. 139 

the potatoes through ; do not crush the snow as it falls into 
the dish, which must be hot. Potatoes look most tempting 
prepared in this way. 

POTATO SOUFFLE. 
Take two cups of mashed potatoes (free from lumps), 
add one teaspoonful of salt and one-half teaspoonful of 
white pepper, two tablespoonfuls of melted butter ; beat 
these together until the mixture is light, then add the yolks 
of two eggs beaten light, five tablespoonfuls of cream. 
Beat the two whites until light, stir them into the mixture, 
place this upon a tin, pile up in a rough mould and place in 
the oven until it is brown. 

STEWED POTATOEvS— I. 
Take cold, boiled potatoes, slice them thinly, place in a 
shallow but wide saucepan with some butter— for five pota- 
toes two tablespoonfuls ; then cover the potatoes with cream 
or milk ; if milk is used add one more spoonful of butter, 
season with salt and white pepper. Let them simmer on 
the back of the range for two hours ; if the cream or milk 
cooks into the potatoes, leaving them dry, add some more. 
Serve hot. 

STEWED POTATOES— 2. 
Boil the potatoes in their skins ; when almost cooked 
remove from the fire ; when cold peel them and cut into 
pieces about the size of dice. Have a large saucepan, 
broad at the bottom ; place in this one-half pound of butter 
when melted, but not at all brown, stir in the potatoes ; 
season with one teaspoonful of salt and one-half teaspoonful 
of white pepper ; stir the potatoes and butter well together; 
when thoroughly mixed pour over one pint of good cream 
in which you have stirred one teaspoonful of flour. Heat 
all well together and serve, 

POTATO TURNOVERS. 
Boil the potatoes ; mash and add one-half teacup of 
milk, one satspoonful of salt, one-half tablespoonful of 
melted butter, one egg well beaten and enough flour to 
enable you to roll out the potato mixture like pastry ; roll 
it out one-half inch in thickness ; cut into oval-shaped 



140. THE 3-6-5 COOK BOOK. 

pieces; cover one-half of each with some minced, cold 
meat of any kind that you may have ; season the meat with 
a little salt and pepper and a few drops of onion juice ; lay 
over the other half of the potato pastry, pinch the edges 
together and bake until a light brown in the oven. 

BROILED SWEET POTATOES. 
Boil the potatoes ; when cold, peel them and cut in 
slices one inch in thickness ; dip each in melted butter ; put 
in the double broiler and let them broil until a light brown. 
Pour a little melted butter over them when cooked. 

BAKED SWEET POTATOES-i. 

Bake them in their skins, having first carefully washed 
them. 

BAKED SWEET POTATGES-2. 
Parboil the potatoes, when cool remove the skins, slice 
the potatoes and bake them in the oven until they are 
browned. 

CANDIED SWEET POTATOES-i. 
Parboil the sweet potatoes ; peel and slice them in 
pieces about one-half inch thick ; grease a shallow earthen- 
ware dish, and put in a layer of potatoes; then sprinkle 
over some sugar and a little cinnamon, and a little melted 
butter, then another layer of potatoes, and so on until the 
dish is full ; add lastly a cup of hot water or milk ; then 
add some bits of butter on the top and bake in a slow oven 
until well browned, and serve on the same dish in which 
they are baked. 

CANDIED SWEET POTATOES-2. 
Cut the cold cooked sweet potatoes into slices about 
an inch thick ; have some melted butter in which 3'ou have 
dissolved a tablespoonful of sugar; dip each slice of potato 
into this liquid and lay them on a pan ; cook them for 
about fifteen minutes in a hot oven ; serve hot. 

SPINACH-i. 
There is no vegetable cooked which will show the 
difference between a careful housewife and a careless one 
more than spinach. To have spinach at its best, wash it 



VEGETABLES. I4I 

well in two waters and be sure you have removed all sand ; 
cut off the roots and stems, drain the leaves, put them into a 
large kettle containing one quart of boiling water and one 
tablespoonful of salt; toss and turn the leaves for ten min- 
utes ; remove from the pot, drain them in a colander ; when 
dry, chop them very fine, or press them through a coarse 
sieve ; put the mixture into a saucepan with one table- 
spoonful of butter, two tablespoonfuls of cream, a salt- 
spoonful of salt, a little pepper; stir constantly until very 
hot and serve ; put sliced hard-boiled eggs on top. 

SPINACH-3. 

Cook as spinach No. i, then fry one tablespoonful of 
onion chopped fine, one tablespoonful of cream or milk, 
one tablespoonful of butter, salt and pepper. Stir well 
together and re-heat. 

SALSIFY BOILED-i. 

Scrape tlie roots, cut the salsify into small slices, boil 
in salted water until tender, then drain and put back into 
the pan with one tablespoonful of cream or milk, one 
tablespoonful of butter, one tablespoonful of flour, a little 
salt and pepper ; when the sauce has thickened, serve hot. 

SALSIFY BOILED-2. 

One bundle of salsify, one-half pint of cream, pepper 
and salt, one lemon, one ounce of butter. Scrape the roots 
very gently to get off the outer skin and quickly throw 
them into vinegar and water or they will become black. 
Boil them in enough water to cover them ; drain, add the 
butter, the juice of the lemon, pepper and salt, and allow to 
boil till tender. Boil the cream, add to it one gill of the 
water used for boiling the salsify ; pour over the vegetables 
and serve. 

SALSIFY CAKES. 

Scrape the roots thoroughly and let them lay in cold 
water for ten minutes, then boil them until tender, drain 
and mash them to a smooth paste, add a little milk, one 
tablespoonful of melted butter, one egg beaten light ; mix 
well together, add a little salt and pepper. Make into small 



142 THE 3-6-5 COOK BOOK, 

flat cakes, roll these in flour and fry in u pan with a little 
butter. 

TO PICKLE SAUER KRAUT. 

Select firm, white cabbages, leave out the outer leaves 
and stalks, begin at the top of the head to cut across in 
narrow strips using a large knife ; have a small oak barrel 
or pickling jar or tub, cover the bottom with clean cabbage 
leaves, throw in the cabbage as fast as it is shredded, sprinkle 
with salt ; stamp it down hard with a club ; when all is 
closely packed, strew more salt on top, cover with some 
cabbage leaves and then with a clean linen cloth. Put on 
a cover that will fit closely and on this a heavy stone. 

Do not put the kraut in too cool a place or fermentation 
will not begin. When it has begun small white globules 
will form on the brine, which should appear in two or three 
days ; if they do not, boil some salt and water, cool and 
pour over the cabbage. 

A large handful of salt is enough for a firkin of cut 
cabbage ; too much salt prevents fermentation. In two 
weeks the cloth over the kraut must be taken off and wash- 
ed and the leaves renewed, then cover again — the washing 
of the cloth must be done every week. 

In three weeks it will be ready for use, and will keep 
good for a year. 

SAUER KRAUT COOKED. 

One tablespoonful of butter ; melt this in a saucepan, 
then put in half as much sauer kraut as needed, and a piece 
of pork, bacon, ham or sausage ; lay over this the rest of the 
kraut, but in a glass of vinegar, a little water ; cover all 
closely and stew gently until the kraut is soft and yellow. 
Remove the meat when it is done ; dredge in a little flour ; 
cook one-half hour longer ; put back the meat to heat thor- 
oughly ; stir the kraut and serve. 

vSauer kraut is equally good warmed over, and it should 
be cooked three hours the first time. A little onion can be 
added if liked. 

SUMMER SQ^UASH STEAMED. 
Cut the squash into four pieces, place in a steamer over 
boiling water, steam for forty-five minutes, or until the 



VEGETABLES. 143 

squash is tender. Serve with a little melted butter, season- 
ed with salt and pepper, or else mash through the colander, 
and then add a little butter, salt and pepper. 

SUMMER SQUASH. 
Peel them, unless they are very young and tender, take 
out the seeds and boil until tender, then drain and mash 
soft and smooth, add two teaspoonfuls of butter, one table- 
spoonful of cream (if you have it), some salt and pepper, 
and serve hot. 

WINTER SQUASH. 
Pare the squash, take out the seeds, cut into pieces and 
cook until tender, drain and press it through the colander, 
add one tablespoonful of butter, some salt and pepper — 
always let the squash lie in cold water an hour before cook- 
ing. 

SQUASH GRIDDLE CAKES. 
One egg, one pint of milk, one and one-half cups of 
squash, boiled and strained, one pinch of salt, flour enough 
to make a batter, one-half teaspoonful of soda. 

TOMATOES STUFFED WITH BRAINS. 

Take ripe tomatoes; remove the core and seeds, season 
the insides with a little salt and pepper. 

Put one tablespoonful of butter mixed with one table- 
spoonful of flour in the saucepan ; when hot and smooth add 
one tablespoonful of cream, a little cayenne and one tea- 
cup of sheep's or calf's brains, which have been cooked and 
cut into fine pieces ; mix well together and then stuff the 
tomatoes with this mixture ; put some bread crumbs on the 
top and bake for fifteen minutes in a brisk oven. Secve the 
tomatoes on rounds of fried bread ; garnish with water-cress 
or parsley. 

TOMATOES WITH CHICKEN. 
Remove the core and seeds from the tomatoes, season 
the inside with a little olive oil and tarragon vinegar, minced 
onion and salt. Chop some cold chicken very fine, season 
with cayenne and salt, one tablespoonful of cream and one 
teaspoonful of melted butter mixed well together : fill the 
tomatoes, put a few bread crumbs on the top and a bit of 



144 "^^'^ 3"^"5 COOK nooK. 

butter. Bake in a hot oven for fifteen minutes and serve 
on lettuce leaves. 

DEVILLED TOMATOES. 
Cut three large, firm tomatoes in slices one-half an inch 
thick. Make a mixture of one tablespoonful of butter, one 
tablespoonful of vinegar, the yolk of one hard boiled egg, 
one teaspoonful of sugar, one teaspoonful of mustard, one 
teaspoonful of salt, one-half teaspoonful of pepper ; beat 
this mixture until it is smooth, then heat it to the boiling 
point, no longer ; take from the fire and pour it over one 
egg which has been well beaten, put this over a tin con- 
taining hot water while you broil the tomatoes, then put 
the tomatoes on a hot dish and pour over them the dressing. 

FRIED TOMATOES— I. 
Slice with the skins on, some ripe tomatoes, fry them 
in the pan with a little butter, or beef dripping, until thor- 
oughly cooked ; skim the tomatoes out of the pan and place 
on slices of dry toast : then put in the pan one tablespoonful 
of butter, one tablespoonful of flour, one tablespoonful of 
cream, one saltspoonful of salt, a little pepper; cook until 
the sauce has thickened, then remove the pan from the fire 
and put in one wine glassful of white wine, stir the sauce 
thoroughly, then pour over the tomatoes. 

FRIED TOMATOES— 3. 
Four large tomatoes, do not peel them, cut them in four 
pieces, then dip them in flour, fry them in butter or beef 
drippings, until they are brown and cooked, then take them 
from the pan and place them on a platter and put them 
into the oven, while you prepare the dressing. Put one 
cup of sweet cream, a little salt and pepper and one tea- 
spoonful of flour into the pan in which the tomatoes were 
fried; stir until it boils, then strain it over the tomatoes; 
serve. 

TOMATO AU GRATIN. 
Cut some ripe tomatoes in slices, place them in a china 
baking dish in layers with some chopped onions and bread 
crumbs, pepper and salt, and a little gravy between each 
layer ; cover the top with a layer of bread crumbs, and a few 
lumps of butter. Bake for about twenty minutes. 



VEGETABLES. I^c^ 

TOMATO PILAU. 
Cut three slices of salt pork into small pieces, fry until 
brown in the frying pan, then add one chopped onion, cook 
five minutes, then pour in one quart of stewed tomatoes, and 
one teaspoonful of salt ; when the mixture is boiling, add 
one pint of cooked rice, and a little cayenne. 

STEWED TOMATOES. 
Pour boiling water over the tomatoes, if fresh ones are 
used, to remove the skins; cut the tomatoes into pieces; 
stew for thirty minutes, then add one tablespoonful of butter 
and a little salt and pepper, and one small pinch of soda. 

vSTUFFED TOMATOES. 
Select firm, round tomatoes, cut a lid from the top ; 
scoop out all the seeds and much of the inside of the toma- 
toes ; make a filling of one cup of bread crumbs, one 
tablespoonful of melted butter, one saltspoonful of salt, a 
little cayenne, one-half teaspoonful of sweet herbs. Mix 
well together and fill the tomatoes, bake for one-half hour 
and serve. Use the tomatoes which were left for a tomato 
sauce. 

TURNIPS STEWED IN BUTTER. 
Take some young turnips, wash and dry them, pare 
and slice them half an inch thick, and divide them into 
dice. Now dissolve one ounce of butter for each half pound 
of turnips, and stew them gently in this for nearly an hour. 
When half cooked, add salt and white pepper and one tea- 
spoonful of sugar, These can be served by themselves or 
dished up in the center of an entree. 

TURNIPS WITH BREAD CRUMBS. . 
Prepare as for "turnips and peas," fill the turnip cups 
with bread crumbs, which have been soaked in cream, and 
seasoned with salt and pepper. 

TURNIPS STEWED IN GRAVY. 
Wash and peel the turnips, cut them in thin slices, boil 
for five minutes in boiling water, then drain off the water, 
and put over the turnips one pint of stock or gravy and one 
teaspoonful of sugar, one saltspoonful of salt, a little pepper, 
and boil together until the turnips are tender. Serve hot. 



1^6 THE 3-6-5 COOK BOOK. 

TURNIPS MASHED. 
Wash and peel the turnips, cook in boiling water until 
tender, then mash them through a colander, return to the 
stew-pan and add one-fourth teacup of milk, one table- 
spoonful of butter, one saltspoonful of salt, one teaspoonful 
of sugar, a little pepper ; stir together until hot and serve. 

TURNIPS AND PEAS. 

Boil the turnips, which should be the white ones, until 
tender in salted water, then take from the fire, place for five 
minutes in cold water ; when cool scoop out the inside, leav- 
ing cups of the turnips ; fill the cups with green peas which 
have been boiled, seasoned with a little salt and pepper, 
and a tablespoonful of cream ; re-heat the turnip-cups, add 
a little butter to the peas, fill the cups and serve. 

In cooking turnips always add two lumps or one table- 
spoonful of sugar to the water ; the sugar will correct the 
bitterness which sometimes spoils this excellent vegetable, 

VEGETABLE MARROW (BOSTON SQUASH) 
BOILED. 
Take the marrow, peel and remove the seed part, cut 
into two pieces about two inches wide, cook these in 
boiling slightly salted water until they are tender, which 
will take fifteen minutes, then drain and place on slices of 
buttered toast and pour over melted butter seasoned with 
salt and pepper. 

VEGETABLE MARROW STUFFED. 
Peel the marrow carefully, cut off a slice at the ends 
and scoop out the insides. Cook the marrow slowly fifteen 
minutes in a stew pan with plenty of boiling, salted water, 
remove carefully and place in a basin and cover with cold 
water. Then mix together two tablespoonfuls of cold 
chicken or veal pounded smooth in the mortar and one 
tablespoonful of thick cream sauce (see cream sauce), two 
raw yolks of eggs, a little cayenne ; drain the marrow, stuff 
with this mixture, roll in flour, then into beaten egg, then 
into breadcrumbs and fry in boiling fat until a light brown 
color. Serve hot, garnished with parsley. 



RICE, ETC. 147 



RICE, ETC. 



TO BOIL RICE. 

One quart of water with one teaspoonful of salt. When 
boiling hard, put in one pint of well-washed rice. As soon 
as the water boils hard again, remove to the back of the 
range and let the rice cook slowly ; when all the water is 
boiled away, cover the rice until it is perfectly cooked, do 
not stir at all — be careful not to burn the rice. 

The addition of a little lemon juice to the water in 
which rice is boiled will increase the whiteness, and the 
grains will readily separate. 

RICE CROQUETTES WITH MEAT. 

Boil the rice until quite soft and tender; while warm 
add an egg well beaten, a teaspoonful of butter, and salt to 
taste, and half a teacupful of any kind of cold meat, ham or 
tongue, chopped fine. When cold, make into croquettes, 
cover with beaten egg and bread crumbs, and fry in hot 
dripping-pan till browned. 

RICE CROQUETTES. 

One-fourth pound of rice well-washed and dried, one 
pint of milk ; boil them together until the rice is perfectly 
tender. A thin rind of lemon cooked with the rice is an 
addition. When the rice is rather dry and tender add one 
tablespoonful of sugar, one teaspoonful of butter, one tea- 
spoonful of salt, a little pepper and a little nutmeg. Stir 
together and spread on a dish to cool ; when cold form into 
croquettes ; dip each one in beaten egg, then into fine 
crumbs, either of bread or crackers; put on the ice for an 
hour or more, then fry in deep hot fat until a light brown 
color, and serve at once. 



148 THE 3-6-5 COOK BOOK. 

RICE CROQUETTES WITH JAM. 
Prepare the rice as for plain croquettes. Take each 
croquette when ready to fry, make a hole in the center and 
fill it with some jam, either peach or apricot, cover it over 
with rice, dip each croquette into beaten egg, then into fine 
bread crumbs, and fry in deep, hot fat. 

RISOTTO MILANESE. 
One-half glass of sherry, one-fourth teaspoonful of 
Indian saffron dissolved in one-half a cup of stock, one and 
one-half cups of rice, one teaspoonful of grated cheese, one 
cup of butter, one-half an onion, one tablespoonful of salad 
oil, one quart of stock. Cut the onion fine, cook well in the 
butter and oil until of a golden color, mix it in the rice, add 
the wine, then one-half the stock (one pint), add the rest of 
the stock, a little at a time until the rice is done and the 
mixture thickens— it must boil fast and hard ; when almost 
done, add the saffron and last the cheese; after removing it 
from the stove add a piece of butter. The Risotto should 
be a trifle thicker than a puree. 

RICE CASSEROLE. 
Wash two pounds of rice in water twice; drain and 
put into a stewpan with two quarts of water, one salt- 
spoonful of salt ; when the water boils, cover the rice with 
some thin slices of salt pork and let it simmer slowly until 
cooked ; when the rice is cooked, pound it in a mortar, 
gather it into balls and mold it into the shape of a casserole, 
then brush the casserole over with a brush dipped in melted 
butter, and put it into the oven until it is slightly brown, 
then trim it and take out some of the rice inside and fill the 
casserole with any preparation you wish, sweetbreads, 
game, chicken, fish, etc. 

RICE AND CHEESE. 
One pint of cold, boiled rice, and one cupful of grated 
cheese, add to the cheese a little cayenne and soda the size 
of a pea. Put first a layer of rice in a buttered pudding 
dish, then a layer of cheese; when the dish is full, put a 
thin layer of powdered cracker crumbs and bits of butter 
and over the whole pour the following mixture : One cup- 
ful of milk, one egg well beaten into it, one saltspoonful of 



RICE, ETC. 149 

dry mustard, one-half teaspoonful of salt, a little cayenne ; 
all well mixed together. Bake twenty-live minutes in a hot 
oven, and serve very hot. 

SWEET RICE. 

A PORTUGESE RECIPE. 

Wash thoroughly, then drain and dry half a pound of 
rice, stew it with three pints of milk for thirty minutes, 
then add one-half pound of sugar, a little salt ; boil together 
until the rice is tender, then add two tablespoonfuls of 
blanched almonds chopped fine. Put the rice mixture into 
shallow dishes and shake until the surface is smooth, then 
sift over thickl}' some powdered cinnamon, which will give 
it the appearance of a freshly baked cake. Serve cold. It 
will remain good for several days. If desired richer, one- 
third cream may be used in the place of the milk. 

SAVORY RICE. 
Put one-fourth pound of rice in fast boiling, salted 
water ; when half cooked, pour off the water and replace it 
with three-fourths pint of good stock, and cook until the 
rice is done. Then add salt, pepper, two ounces of freshly 
grated cheese and one egg well beaten. Pour this all into 
a buttered dish, and bake or brown in oven. 

RICE SOCLES. 
Wash one pound of rice ; put it in a stewpan with half 
a gallon of water and a little salt ; boil on a very slow fire. 
When the rice is done pound it in a mortar, and mold it to 
the required shape. For hot dishes the socle should be 
egged over and put in the oven to color it. For cold dishes, 
spread the rice over with Montpelier butter. 

TIMBALE OF RICE. 
One teacupful of rice, one pound of any cooked meat, 
one egg, two tablespoonfuls of bread crumbs, one-half a 
small onion, one-fourth pint of stock, salt and pepper, one 
teaspoonful of chopped parsley, one ounce of butter. Boil 
the rice till tender, put on a sieve to drain. Chop the meat 
fine, season with onions chopped fine, parsley, pepper and 
salt, add the bread crumbs and egg, mix well ; then the 
stock. Butter a mold, line with the rice, put in the meat, 



150 THE 3-6-5 COOK BOOK. 

cover the top with rice, and steam three-quarters of an hour ; 
turn out and pour tomato sauce round the dish. 

.COLD WINE RICE. 

One pound of rice boiled with one pound of sugar, 
and one-half pint of white wine, a little lemon rind or orange 
rind boiled with the rice ; when cooked place in a mold and 
let it become cold. Serve with cream or a little orange 
juice. 

MACARONI A LA BRIGNOLI. 

Cut one onion in slices and fry with one-half teaspoon- 
ful of butter, then put in a saucepan with one pint of 
tomatoes, a few sprigs of parsley, one-half a garlic clove, 
and one teaspoonful of mushroom powder, and one table- 
spoonful of butter ; let these stew gently for two and one- 
half hours. While this is cooking, take one-fourth of a 
pound of macaroni, cover with boiling water, add one 
tablespoonful of salt; when cooked, drain and put it into 
cold water ; when the sauce is ready, drain the macaroni 
from the water, put it in a dish, sprinkle over it one table- 
spoonful of Parmesan cheese and then the sauce ; place in 
the oven for a few minutes to re-heat the macaroni. 

ITALIAN MACARONI— I. 

Cook the large macaroni until soft ; throw into cold 
water, where let it remain until ready to prepare the dish. 

Take some rough pieces from the leg of veal, fry until 
quite browui, not burned ; put one pint of water in a sauce- 
pan, add one pepper, leek, garlic and one-half a bay leaf. 
Let all simmer a long time, strain ; cook the macaroni in the 
stock about a half hour, add mushrooms sliced. Put some 
butter in a small saucepan and when it melts, add what 
flour you think it will need to thicken ; dip the sauce from 
the macaroni, add it slowly to the flour stirring all the time ; 
then pour it over the macaroni, being careful not to break 
the macaroni. Just before serving, strew with chopped 
parsley ; then having the macaroni in the dish in which it is 
to be served, scatter Parmesan cheese over all and serve 
very hot. 



HICE, KTC. 151 

ITALIAN MACARONI— 2. 

Place in a quart stew-pan a pint and a half of boiling 
water, put into this four ounces of macaroni broken into 
four inch pieces, seasoned with salt and pepper, and boil 
gently for twenty minutes, then drain from the water in a 
colander; wipe out the stew-pan, and return the macaroni 
into it with a half pint of good stock ; let it simmer gently 
until all the stock is absorbed by the macaroni — this will 
take about twenty minutes. Grate one ounce of Parmesan 
and one ounce of Swiss cheese or two ounces of good York 
State cheese; put one-half of the cheese into the stew-pan, 
stirring well into the macaroni ; when this half of the cheese 
is dissolved, add the balance with one tablespoonful of but- 
ter, some salt and a little cayenne. Serve in a hot, deep 
dish. 

MACARONI QUENELLES. 
Take one ounce of macaroni, four ounces of bread 
crumbs, two eggs, half a pint of milk, a teaspoonful ot 
minced parsley, a pinch of mixed herbs, a dust of cayenne, 
and salt to taste, two ounces of melted butter and two 
spoonfuls of chopped ham ; boil the macaroni till cooked, 
cut it into small pieces, boil the milk and pour on the bread 
crumbs and soak for five minutes, add the macaroni, herbs, 
eggs, melted butter and ham, steam in a well buttered basin 
for an hour, and serve with brown mushroom sauce over it. 

MACARONI WITH TOMATO SAUCE. 
Boil a pound of macaroni with a piece of butter the size 
of an egg, an onion, two cloves, and some salt ; when done, 
drain the macaroni and place it in a saucepan with five 
ounces of grated Swiss cheese, five ounces of Parmesan 
cheese, one teaspoonful black pepper, and six tablespoonfuls 
of cream ; stir over the fire until the cheese becomes thick 
and stringy. Dish up in a pyramid and cover with thick 
tomato sauce. 

SPAGHETTI AND CHEESE. 
One-fourth of a pound of spaghetti, one-half pint of 
milk, three tablespoonfuls of butter, two eggs, yolks, one- 
half cup of grated cheese, one saltspoonful of salt, a little 
pepper and a little cayenne. Break the spaghetti into 



152 THE 3-6-5 COOK BOOK. 

pieces, wash it in cold water, boil it with two quarts of 
water gently for two hours, then pour off the water and put 
the spaghetti into a dish and pour over the sauce and bake 
in the oven for five minutes. 

Make the sauce by boiling the milk, cheese and butter 
together, add the salt and pepper, then the yolks well 
beaten, stir together and then pour it over the spaghetti, and 
serve hot. 

SPAGHETTI WITH TOMATO SAUCE. 
Boil the spaghetti in either salted water, or in beef, 
stock till tender, serve with grated Parmesan cheese, and 
tomato sauce. For the sauce, take one can of tomatoes, boil 
them down until very thick with one onion chopped fine, 
and one bay leaf; when cooked, strain, return to the pan, 
and add one tablespoonful of butter, a little salt and cayenne. 
Put a layer of the spaghetti into the baking dish, cover with 
part of the sauce, then the rest of the spaghetti and the 
sauce ; cover with Parmesan cheese ; put a few bits of but- 
ter on the cheese, bake until it is a light brown color. 

SAVORY VERMICELLI. 
Boil one pint of milk ; when boiled, put in three table- 
spoonfuls of vermicelli. Let it simmer for five minutes, 
then add three eggs ; beat up all together with two table- 
spoonfuls of cream, a little salt, white pepper, and a small 
onion. Butter a mold and stick it all over with small neatly 
cut pieces of ham and tongue. Pour in the mixture. Then 
bake it, and serve it, when turned out, with savory gravy 
or tomato sauce. 

HOMINY. 

Soak the large hominy over night ; to one quart add 
two quarts of water, boil slowly until perfectly soft, drain 
off all water, put into vegetable dish, and mix butter, pepper 
and salt with it. Serve hot. 

COLD HOMINY FRIED. 
Cut the cooked hominy in thin slices ; put one table- 
spoonful of butter in the pan ; when hot, put in the hominy, 
fry on both sides. Used as a vegetable, or served with 
syrup. 



RICE, ETC. 



153 



HOMINY CROQUETTES. 

Take one cupful of cold boiled hominy, add one teacup- 
ful of milk, stir this well into the hominy, add one tea- 
spoonful of sugar and one well-beaten egg and a little salt. 
Make the mixture into croquettes, dip them in beaten egg, 
then in fine bread crumbs. Put on the ice for an hour or 
more; when needed, fry them in deep hot fat. 

SMALL HOMINY OR GRITS. 

Soak the hominy overnight, boil in a little salted water, 
stir very frequently — it should be as thick as mush. It can 
be eaten as a breakfast dish with cream and sugar, or as a 
vegetable with butter, salt and pepper with it. vServe hot. 
Any left over is very nice, cut in slices and fried in a little 
butter. 



154 '^'^^ 3"^"5 COOK BOOK. 



CHEESE PREPARATIONS. 



CHEESE. 

Cheese is regarded as a most important article of food ; 
it contains more nutritious material than any other food that 
is ordinarily obtainable. Mr. W. Matthieu Williams, in 
his " Chemistry of Cookery," says : " All that is required to 
render it, next to bread, the staple food of the world, is 
scientific cookery." Mr. Williams advises the use of a very 
little bicarbonate of potash in all cheese dishes. 

AIGRETTES OF PARMESAN. 
One-fourth pint of water, two ounces of butter, two 
ounces of flour, two ounces of grated cheese (Parmesan), 
two eggs, one-fourth ounce pepper and salt. Put the water 
into the saucepan with the butter, let it boil, shake in the 
flour, cook well ; add the cheese, the eggs, well beaten, one 
at a time. Have ready some boiling fat and drop in about 
a dessert-spoonful of the mixture at a time ; fry a golden 
brown, and serve very hot. 

CHEESE BALLS. 
Two cups of grated cheese, the whites of two eggs 
beaten very light, one tablespoonful of cream, one saltspoon- 
ful of salt, a little cayenne, five drops of Worcestershire 
sauce. Mix all these together, then make into small balls, 
dip them in beaten egg and fine bread crumbs ; fry in hot 
deep lard. 

CHEESELETS. 
A saucer three-fourths full of grated cheese, mix with 
it the whites of three eggs beaten stift\ add a pinch of salt, 
a few drops of Worcestershire sauce. Form into balls, roll 
in cracker crumbs (very fine), drop in boiling lard. To be 
made during the dinner and served directly with the salad. 



CHEESE PREPARATIONS. I 55 

CHEESE CUSTARDS. 

Take two ounces of grated cheese, three teaspoonfuls 
of milk or cream, one egg well beaten, a little cayenne and 
salt to taste. Beat all well together, bake in a small dish 
in a gentle oven for fifteen or twenty minutes and serve 
very hot. 

COTTAGE CHEESE. 

Take sour milk, put it on the range until the milk 
crinkles, then put it in a colander and drain off all the whey ; 
beat the cheese until very light, add a little cream and salt, 
and make into balls and pour over them some rich cream. 

CHEESE FONDUE— I. 

The fondue must be baked in the dish in which it is 
served — a small silver dish or a French porcelain one is 
suitable. Mix one tablespoonful of butter and one table- 
spoonful of flour in the saucepan, stir until they bubble, 
then add one gill of rich milk ; this will make a thick white 
sauce; stir constantly to prevent burning ; when smooth, 
stir into the sauce three tablespoonfuls of grated cheese 
(good York State cheese), one small saltspoonful of salt, a 
little cayenne. Turn the mixture into a bowl, stir in the 
well-beaten yolks of two eggs ; whip the whites of three 
eggs very stiff and stir them in very gently at the last. 
Butter the dish in which the fondue is to be baked; the 
fondue must half fill it. Bake until it is a golden brown in 
hot oven. Serve at once. 

CHEESE FONDUE— 2. 

One cup of bread crumbs fine and dry, two cups of 
milk, one-half pound of cheese grated, three eggs, whipped 
very light, one tablespoonful of melted butter, pepper and salt, 
a pinch of soda dissolved in a little hot water and stirred 
into the milk. Soak the crumbs in the milk, beat the eggs 
and stir into the crumbs and milk, then add the cheese. 
Butter the baking dish, pour the mixture into it, strew some 
dry crumbs on the top, and bake in a hot oven. 

A very little soda should be put in all cheese prepara- 
tions. 



IC6 THE 3-6-=; COOK BOOH 

KLUSKIS OF CREAM CHEESE. 

Take half a pound of fresh butter, six eggs, six table- 
spoonfuls of cream cheese, a pinch of powdered sugar, salt, 
and sufficient grated bread crumbs and cream to make a 
paste; mix well together and roll into balls; poach them in 
boiling salt and water, drain, and serve them with poivrade 
sauce. 

CHEESE MUFF. 

One and one-half ounces of butter, four ounces of grated 
cheese, one teaspoonful of salt, one-half teaspoonful of 
pepper, four eggs. Put the cheese and the butter in a 
saucepan on the fire ; when they melt, add the eggs well 
beaten, and the salt and pepper. Stir and cook until you 
can push it up into a soft, muff-shaped form. Serve at once. 

AN ENGLISH MONKEY. 

Soak one cupful of bread crumbs in one cupful of milk 
for fifteen minutes. Melt one tablespoonful of butter and 
one cupful of cheese broken into bits, stir together until 
melted; add the crumbs and one egg well beaten, one-half 
teaspoonful of salt, a little cayenne, one piece of bi-carbonate 
of soda the size of a pea. Cook for five minutes ; serve on 
crackers. 

CHEESE PUDDING. 

Soak six slices of bread, buttered, in a batter made of 
two eggs, beaten into a large cup of milk ; then place the 
slices of soaked bread in a pudding dish, covering each with 
a thick layer of grated cheese ; fill the dish with these layers, 
pour over all any batter remaining. This is a most delicate 
as well as a very nutritious dish. 

ROASTED CHEESE. 
One-fourth pound of cheese cut fine, mash it well and 
add to it the yolks of two eggs, two tablespoonfuls of butter, 
one very small teaspoonful of mustard, one-third teaspoon- 
ful of salt, a little cayenne. Spread the mixture on slices of 
nice toast, place in oven for a few minutes and serve at once. 

R AM AKIN S. 
Four ounces of grated cheese, two ounces of bread 
without crust, one-third of a teaspoonful of mustard, one- 



CHEESE rUEPARATIONS. I 57 

third of a teaspoonful of salt, two eggs, one-half gill of milk. 
Crumb the bread into the milk and boil until soft, then add 
the mustard, salt, pepper, cheese and the yolks of the eggs 
beaten thoroughly, then stir in the whites beaten to a stiff 
froth. Bake in shallow pan, or in paper cases ; bake fifteen 
minutes. 

STEWED CHEESE. 
Two tablespoon fuls of grated cheese, four tablespoon- 
fuls of cream, one tablespoonful of butter, one egg, a little 
cayenne ; melt the butter in the saucepan or in the chafing 
dish, then stir in the cream, then the cheese, lastly the eggs 
well beaten ; stir until the mixture is smooth ; serve on hot 
toast. 

CHEESE STRAWS. 
Rollout scraps of cold puff paste dough very thin, sprinkle 
with grated cheese and a little cayenne, roll the paste several 
times and sprinkle with the cheese and pepper each time, 
then put the paste away to harden on the ice ; when needed, 
roll out thinly and cut with a pastry cutter into strips five 
inches long and about a quarter of an inch wide. Bake 
quickly and serve piled up like straws. 

CHEESE SOLTFFLE-i. 
Six ounces of rich cheese, one teaspoonful of mustard, 
one saltspoonful of white pepper, a little cayenne, two ounces 
of butter, one-sixth of a grated nutmeg, two tablespoonfuls 
of flour, one gill of milk, six eggs. Put the cheese into the 
saucepan with the mustard, peppers, nutmeg, butter, flour 
and milk; stir all until it looks like rich, smooth cream — it 
must not boil ; then add the yolks well beaten, then the 
whites well beaten ; put into a pudding dish and bake for 
twenty minutes; serve at once, or fill little paper c^ses or 
the small porcelain ones with the mixture and bake for 
fifteen minutes. 

CHEESE SOUFFLE-2. 

Two tablespoonfuls of butter, one tablespoonful of flour, 

one-half cup of milk, one cup of grated cheese, three eggs, 

one-half teaspoonful salt, a little cayenne. Put the butter 

into the saucepan, when it is hot add the flour, stir until 



158 THE 3-6-5 COOK BOOK. 

they are perfectly smooth but not browned, then add the 
milk and other ingredients ; cook for twenty minutes, then 
add the yolks of the eggs well beaten, theri the cheese ; when 
all looks smooth and well blended, set away to cool ; when 
cold add the whites of the eggs beaten to a stiff froth ; turn 
all into a buttered dish, and bake for twenty-five minutes. 
Serve at once and in the dish it is baked in. 

CHEESE CROQUETTES. 

One coffeecupful of milk, two large tablespoonfuls of 
flour, lump of butter the size of a walnut, one-fourth tea- 
spoonful of salt, a pinch of mustard, one pinch of cayenne, 
one pinch of pepper, one egg, three-fourths of a coflfeecupful 
of Gruyere cheese grated, one-fourth of a coffeecupful of 
American cheese grated. Heat the milk ; when hot, stir 
into the Hour which has been previously mixed into a paste 
with a little of the cold milk, then add butter, mix together, 
take from the fire and add one egg beaten light, the salt, 
pepper, cayenne, mustard, beat all thoroughly, then add the 
cheese, and when the batter is mixed place in the ice box. 
Form into croquettes, dip each in egg and bread crumbs, 
place again in ice-box for several hours ; when wanted to 
use, fry quickly in deep, hot fat and serve at once. 

CURDS WITH CREAM. 

Four quarts of sour milk, drain in a cheese cloth bag 

until the whey is all out, then beat the curd well, add a little 

salt and a few spoonfuls of cream ; form into small, flat balls ; 

pour rich, sweet cream over them wnth a little grated nutmeg. 

PARMESAN CROQUETTES. 

Four ounces of Parmesan, one ounce of flour, one ounce 
of mashed potatoes, two ounces of butter,, one-fourth pint of 
cream, one-fourth pint of milk, two eggs, a pinch of un- 
mixed mustard, a pinch of salt, a pinch of cayenne, one 
ounce of bread crumbs. 

Mix one ounce of flour with two ounces of butter in a 
sauce pan, stir for five minutes and add the milk and potato 
and cheese ; stir thoroughly together ; add the seasoning and 
the cream ; allow to boil ; then take off" the fire, and stir in 
gradually the well beaten yolks of two eggs ; allow to get 



CHEESE PREPARATIONS. f 39 

cold and hard, then make up into balls the size of a small 
.walnut, egg and bread crumb, and fry in boiling lard in a 
frying basket ; allow to drain, then pile up high in a small 
silver dish, and ornament with pickled chillies and mustard 
and cress. 

CHEESE TOAST. 

Put one-half ounce of butter into sauce pan ; when hot 
add four ounces of good cheese, beat it thoroughly until it 
it is melted, then add one half pint of cream and two eggs, 
add a little salt and a small pinch of soda ; serve at once on 
toast. 

WELSH RAREBIT— I. 

The secret of making Welsh rarebit digestible, is to add 
paprika to the cheese. One pound of full cream American 
cheese, one teaspoonful of butter, when hot stir in the 
cheese ; add slowly as it melts, two spoonfuls of ale ; when 
smooth, put in the paprika. Put on hot toast. 

WELSH RAREBIT— 3. 

To four tablespoonfuls of sherry, add butter the size of 
a butternut ; when melted, add one coffeecupful of grated 
cheese, then four tablespoonsfuls of milk, and a little 
cayenne ; boil gently for a few minutes ; then pour over the 
hot toast, buttered on one side and the crust taken off. 
For other Welsh rarebits see chafing-dish recipes. 



[6o THE 3-6-5 COOK BOOK. 



EGGS, 



Eggs contain all that is required for the building up of 
the body. 

EGG BALLS. 
Boil four eggs until they are hard, then put into cold 
water for a little while, remove the shells and take the yolks, 
pound them smooth, add one teaspoonful of salt, one-fourth 
teaspoonful of pepper, a little cayenne and one yolk of raw 
egg. Make the mixture into small balls, roll them in flour, 
fry them with a little butter until they are a delicate brown ; 
serve with mock turtle soup or other soups. 

BAKED EGGS— I. 
Put some good gravy into a shallow baking dish. 
Break four eggs or as many as are required into this, salt 
them, and sprinkle some bread crumbs over them, and bake 
for five minutes in a quick oven. Take up the eggs care- 
fully one by one, and lay upon little rounds of fried bread. 
Add to the gravy a little cream and some very finely chopped 
parsley and onion ; put into a saucepan and boil up quickly 
and pour over the eggs. 

BAKED EGGS— 3. 

Spread a thick layer of fresh butter on a tin or fireproof 
china dish, sprinkle with salt, and break the eggs carefully 
onto it, one at a time; pour some cream over them, season 
with salt, pepper and one grate of nutmeg; place a few 
small lumps of butter over all, bake in the oven for four 
minutes. 

BAKED EGGS— 3. 
Boil eggs until hard, then put them into cold water ; 
when cold remove the shells, chop the eggs very fine, add 
one saltspoonful of salt, one saltspoonful of pepper; stir 



EGGS. l6l 

together ; put the eggs into a porcelain dish ; first put a layer 
of breadcrumbs, then a layer of the eggs, then bread crumbs, 
eggs, or until the dish is full ; then put bits of butter over 
the top with some bread crumbs; lastly pour over all one 
cup of cream ; bake fifteen minutes. 

EGGS AND CHEESE. 
Take the small china dishes that will stand the heat ; 
place in each a bit of butter, a little chopped parsley, break 
over a fresh egg, sprinkle on the top of theegg some grated 
cheese — American cheese is excellent for this, a few bread 
crumbs and a little salt and pepper ; bake in a hot oven for 
three minutes, and serve in the same dish in which they 
are baked. 

EGGS WITH CREAM— I. 

Poach eggs in boiling water, allowing one for each 
person to be served ; trim them and dish on a slice of bread ; 
pour over some hot cream sauce ; sprinkle some chopped 
parsley or truffles over, and place around the eggs slices of 
hot, fried bacon cut thin and rolled. 

EGGS WITH CREAM— 2. 
Cover the bottom of a porcelain plate with cream ; 
break on this the eggs carefully; let them bake for four 
minutes ; sprinkle a little salt and pepper and a bit of butter 
on each egg, and serve in the same dish in which they are 
baked. 

EGG CROQJLIETTES. 
One ounce of butter, one pint of flour, one pint of boil- 
ing water, five eggs. Mix the flour with the water in a 
saucepan ; when well cooked take it off the fire and cool the 
mixture ; when cold add the eggs one by one, beat the batter 
very hard before the eggs are put in, and after, drop the 
batter in little bits like eggs, into deep boiling lard. 

DEVILLED EGGS. 

Take as many eggs as there are persons to be served ; 
break them into the saucepan and fry them until the whites 
are firm ; be careful not to break the yolks ; trim the eggs 
nicely and place them on a hot dish ; pour over them this 



162 THE 3-6-5 COOK HOOK. 

sauce, which should be ready at the same time the eggs 
are to be served. Put into a stewpan one tablespoonful of 
butter, two tablespoonfuls of cream, a little cayenne, one 
saltspoonful of salt, one teaspoonfulof French mustard, one- 
fourth teaspoonful of English mustard, one tablespooonful 
of tomato catsup, the yolks of two raw eggs. Stir together 
on the fire until the sauce thickens, add one tablespoonful 
of finely minced cold ham, and one green pepper cut very 
fine (if convenient); serve. 

FRIED EGGS— I. 

When the frying pan is hot put in a little butter, then 
place the pan on a cooler part of the stove, break into the 
pan, one at a time, the eggs ; if the eggs are put into the pan 
when it is very hot they they will burst and crack. 

FRIED EGGS— 2. 

One tablespoonful of olive oil, put into the saucepan ; 
when hot, drop gently into it the eggs. As soon as the eggs 
are cooked, carefully remove from the oil ; the whites should 
have a yellow edge. It is very necessary that the eggs for 
frying should be most carefully put into the pan so as not to 
break the yolks. In place of the oil, butter can be used. 
Serve very hot ; sprinkle over the yolks a litttle salt and 
pepper. 

EGGS IN A NEST. 

Toast some slices of bread a dainty brown and pare off 
the crust, leaving an oval of toast; on this put a big tea- 
spoonful of white of egg beaten to a stiff froth ; drop the 
yolk in the center, with pepper, salt and a tiny bit of butter, 
and set in the oven until it becomes a golden brown. 

EGGS ON THE PLATE. 

Rub the plate well with butter, sprinkle a little salt 
and pepper over, then break the eggs carefully ; do not break 
the yolks ; put bits of butter on the eggs, and put one spoon- 
ful of cream for each egg ; put the plate on a tin containing 
a little hot water, and stand in the oven for five minutes, 
and serve hot 



EGCJS. 163 

POACHED EGGS. 

A wide and shallow pan is the best for poaching eggs 
in ; half fill the pan with boiling water slightly salted ; break 
the eggs carefully into a saucer separately and slide them 
into the water; let them simmer for two minutes, then let 
the water boil for another minute ; this detaches the eggs 
from the pan ; then remove the eggs with a pancake turner; 
place them on slices of hot toast or on minced meat or fish. 

Eggs can be poached in milk ; all eggs for poaching 
must be perfectly fresh. 

Three drops of Worcestershire sauce on each egg just 
before it is quite cooked, is a great addition to a poached egg. 

POACHED EGGS WITH ANCHOVY PAvSTE. 
Make six slices of toast, butter and spread over them 
some anchovy paste and place in the oven for a few 
minutes. Poach six eggs and place an egg on each piece of 
toast, add a very little salt and pepper to each top and serve 
very hot. 

PLAIN OMELETTE. 
Beat three eggs lightly with a little salt and pepper, 
add three tablespoonfuls of hot water. Put a little butter in 
the omelette pan ; when hot, pour in the eggs, stir continu- 
ally with a fork so that all may cook evenly; the omelette 
must cook quickly ; when the eggs are set, run the knife 
under the omelette which is nearest the handle of the pan ; 
turn this half over on the other half; take a hot plate and 
place it on the edge of the pan and flop the omelette on to it 
This is a plain omelette ; all other varieties are made by 
adding the ingredients after the eggs are put into the pan. 

OMELETTE CELESTINE. 
One-half a pint of milk, boil with it two tablespoonfuls 
of rice flour, four ounces of sugar, one teaspoonful of vanilla 
extract, simmer for ten minutes, stirring constantly, add 
then the yolks of three eggs mixed with a little milk, and 
one-half tablespoonful of butter, then add the whites beaten 
light, and divide the mixture, making two omelettes; put 
one-half in the pan, having a little hot butter in the pan ; 
when the omelette is ready to fold, put over it one table- 
spoonful of marmalade, fold over the omelette and serve hot. 



164 THE 3-6-5 COOK BOOK. 

SPANISH OMELETTE. 

One large tomato cut in pieces, one small green pepper 
cut in pieces, one small onion sliced, one teaspoonful of 
parsley chopped fine, one teaspoonful of celery chopped fine, 
half a can of mushrooms cut in pieces. Cook these together 
for a few minutes, then put with the omelette when it^is in 
the pan. 

ORANGE OMELETTE. 

For three eggs use the thinly-grated rind of one orange 
and three tablespoonfuls of the juice. Beat the yolks until 
light, add three tablespoonfuls of fine sugar, then the juice 
and rind of the orange ; beat the whites of the eggs until 
light, fold them in the mixture and then all into an omelette 
pan, cook until set, then place in a moderate oven and lightly 
brown. Serve on a hot dish. 

vSTUFFED EGGS. 
Boil as many eggs as you require until they are hard; 
put them in cold water, when cold remove the shells, cut 
the eggs in halves; cut with a warm, sharp knife; remove 
the yolks, mash them into a smooth paste, with one table- 
spoonful of olive oil, or two tablespoonfuls of melted butter ; 
one saltspoonful of salt, one-half saltspoonful of cayenne, 
one-fourth saltspoonful of mustard. Mix these all together 
until smooth, then fill in the eggs and press the two halves 
together; place upon a bed of lettuce leaves. If desired, a 
mayonnaise sauce can be poured over the eggs. 

SCOTCH EGGS. 
Boil one-half dozen eggs twenty minutes and then drop 
them into cold water. Chop very fine, enough lean cooked 
ham to make one cupful. Cook one-third of a cup of stale 
bread crumbs in the same amount of milk and stir until it is 
a smooth paste. Take it from the fire and mix the prepared 
ham with the paste. Add half a teaspoonful of made 
mustard and half a saltspoonful of paprika ; lastly stir in a 
beaten egg and mix well. Remove the shells from the 
boiled eggs and cover the eggs with a thick coating of this 
mixture. With a spoon cover the outside of this mixture 
with a partly beaten egg and then roll them in fine bread 
crumbs. Lay the prepared eggs in a frying basket and put 



EGGS. 165 

them in a cold place untiT required ; then fry them in hot 
lard to a nice brown and let them drain on brown paper in 
the mouth of the oven, where they will remain hot. Cut 
some rather thin slices of bread and with a biscuit cutter 
make them into round pieces. Toast and butter these slices 
of bread and lay them on a hot platter. With a sharp 
knife cut each egg into halves lengthwise and lay them upon 
the toast with the cut side down. Garnish the dish with 
watercresses and serve them with the eggs. A bechamel 
or cream sauce is often served with the eggs in place of the 
cresses. 

SWISS EGGS. 

vSpread two ounces of butter on a dish, and lay on it 
six thin slices of Swiss cheese ; break six eggs upon this, 
keeping the yolks whole. Sprinkle over some salt and 
pepper. Mix a teaspoonful of chopped parsley and two 
ounces of grated Swiss cheese together and strew over them. 
Bake in a very quick oven for about five minutes. 

EGGS A LA TRIPE. 

Allow one egg to each person to be served. Boil them 
for eight minutes, then slice them, using a warm, wet knife 
for the purpose. Butter a porcelain dish, put in the bottom 
a layer of cream sauce, then a layer of the sliced eggs, 
sprinkle over them a little finely chopped onion or shallot, 
some chopped parsley ; continue these layers until the dish 
is full, having the cream sauce for the last layer, put over 
some fine bread crumbs and some bits of butter. Place the 
dish in a tin half filled with boiling water and put into the 
oven for fifteen minutes, then take from the oven, sprinkle 
over the top some hard-boiled yolk of egg, which has been 
passed through a fine sieve, and serve. 



l66 THE 3-6-5 COOK BOOK. 



SAVORIES. 



Savories are served with the salad course at dinner or 
at luncheon. 

SAVORIES. 

(anchovies.) 
Take two hard boiled eggs, mash the yolks with one 
saltspoonful of salt, two mustard spoonfuls of French mus- 
tard ; rub the whole together, then add slowly two table- 
spoonfuls of olive oil, two tablespoonfuls of tarragon 
vinegar, stir all one way until all are blended smoothly, then 
add two filletted anchovies, which have been well pounded ; 
lastly add one-half gill of whipped cream and spread the 
mixture on thinly cut brown bread. 

ANCHOVY STRAWS. 

Take "anchovies in oil," dry them and cut into long, 
thin strips; roll each strip in pastry and fry in deep, hot 
fat ; pile them two by two over each other and serve hot. 

ANCHOVY TOAST. 

Toast thin slices of bread, butter them and spread over 
some anchovy paste ; serve hot. 

A SAVORY WITH BACON. 

Among the many excellent ways of serving bacon the 
following is one of the best. The bacon may be prepared 
and can be easily cooked the last moment over the lire in a 
frying pan ; or if desired it may be cooked upon the table in 
a chafing dish. Skin and bone some sardines ; add to them 
some paprika, a little chopped parsley (or lemon juice may 
be used in place of parsley), and some butter. Rub these 
ingredients together, making them into a smooth paste. 
Spread this paste upon thin slices of bacon and roll each 



SAVORIES. 167 

slice up in a close roll and fasten it with a little wooden 
toothpick. Lay the prepared slices in a hot frying pan and 
cook quickly. Serve very hot. 

CAVIARE CANAPES-i. 
Cut some slices of bread one-fourth inch thick, cut with 
the two-inch cutter into rounds. Fry in hot fat until both 
sides are brown. To one-fourth cup of butter made soft and 
creamy, add one teaspoonful of salt, one teaspoonful of 
paprika and one teaspoonful of watercress. Make into balls 
and let them become hard; when needed, spread on the 
bread slices and then put on a layer of caviare and squeeze 
a little lemon juice over all. To prepare the cress, wash 
and drain, then chop very fine, then squeeze it dry in a cloth. 

CAVIARE CANAPES-3. 

Cut some slices of bread a quarter of an inch thick, cut 
them out with a plain two-inch cutter and fry these rounds 
in a little butter till of a light golden color. When cold 
spread them over with Montpelier butter and place a layer 
of caviare on the top. vSqueeze lemon over them and serve. 

CRACKERS. 
Hot crackers always make a good relish. Butter them 
and then cover thickly with fine grated cheese. Place them 
in a baking pan and sprinkle a little sherry over them. Bake 
in a hot oven until slightly browned and serve at once. 

EGG SAVORY. 

Cook half a can of tomatoes eight minutes with a tea- 
spoonful of chopped parsley and a teaspoonful of chopped 
onion ; add five eggs after beating them a little, and stir all 
together briskly until consistency of scrambled eggs. Add 
cayenne pepper and salt to taste. Thin slices of green pep- 
per are an addition. Serve on square pieces of hot toast, 
from which the crusts have been removed, and spread with 
anchovy paste ; then serve immediately. 

GASCONY BUTTER. 
Take equal quantities of parsley picked from the stalk 
and parboiled, of boned and pounded anchovies, and of fresh 
butter. Mix the ingredients well together and pass them 



l68 THE 3-6-5 .COOK BOOK. 

through a hair sieve ; shape the butter into little balls and 
put on the ice for one hour. These are nice little relishes 
for breakfast or lunch. 

HAM BUTTER. 

Pound together one hard-boiled yolk of egg, two table- 
spoonfuls of cooked ham, two tablespoonfuls of butter, a 
little cayenne. Mix until smooth. This butter is very nice 
spread on hot toast for breakfast or to use as a savory. 

OLIVE CUSTARDS. 

Take one ounce of grated cheese to one egg well beaten ; 
mix this over the fire until it becomes a very thick custard ; 
fry some neat little rounds of bread in butter, spread them 
very thinly with anchovy paste and pour on each a small 
quantity of the custard. Stone some olives, and put one in 
the middle of each round. 

PUFF PASTE STRAWS WITH BLOATER PASTE. 
One-fourth of a pound of flour, rub into it one table- 
spoonful of bloater paste, a little cayenne, one-half cup of 
cold water ; make into a smooth paste, roll it out and put on 
on it one-fourth of a pound of butter, fold it up and roll out 
six times, lastly roll out to one-eighth of an inch in thick- 
ness ; cut it into strips two inches long and one inch wide 
and bake in a moderate oven for fifteen minutes ; take out 
and spread over them some bloater paste, and over that some 
whipped cream seasoned with a little salt and cayenne. 

SARDINE BUTTER. 

Remove the skins and bones from eight sardines ; put 
into a mortar and pound until smooth, two tablespoonfuls 
of parsley chopped very fine, four ounces of butter ; pound 
these with the sardines. This butter is very appetizing 
spread on hot toast. 

BROILED SARDINES ON TOAST. 
Broil the sardines ; have some small slices of hot toast ; 
place a sardine on each piece and pour over them a sauce 
made with the oil in which the sardines were packed, and 
one spoonful of paprika heated together. 



SAVORIES. 169 

SARDINES WITH CHEESE. 

Take small sardines, drain them from the oil, remove 
the skin and tip of the tail, and put over the fish a sprinkle 
of cheese grated fine. Make some slices of toast a little 
larger than the sardines, butter them and put the sardines 
on, place in the oven to warm, but not to become crisp, and 
serve hot. 

ICED SAVORY SOUFFLE. 

This dish can be made of almost any kind of fish, 
chicken or game ; it is excellent with lobster meat. Cut up 
the lobster or whatever it may be, into very small pieces; 
let it soak in mayonnaise sauce for two or three hours. 
Have some well-flavored aspic jelly and whip it till it is 
frothy. Put some of this at the bottom of the dish it is to 
be served in, then place a layer of the lobster and fill it up 
with aspic and lobster alternately till the mold is nearly 
full; place a stiff band of paper round, and fill it with 
whipped aspic. Put it on ice for two hours, take off the 
paper and serve. 

SAVORY. 

CHEESE, EGGS AND TOMATOES. 

One cup of tomatoes, two eggs, two tablespoonfuls of 
grated cheese, one-half teaspoonful of salt, a little cayenne, 
a little mustard, one teaspoonful of lemon juice, one tea- 
spoonful of sugar, butter the size of an egg, and hot toast. 
Beat the eggs ; mix in the cheese, seasoning, tomatoes, 
melt the butter ; when hot stir all the ingredients together 
and heat until very hot, but not boiling. Serve on slices 
of hot toast. 

SAVORY. 

CHEESE AND EGGS. 

Cut six slices of bread, remove the crusts, fry them 
until a light brown in hot fat ; keep them warm while you 
beat together two ounces of cheese cut fine, one ounce of 
butter and the yolk of one egg ; when the butter and cheese 
are melted, stir in the yolk, add salt and pepper and a little 
nutmeg, spread the mixture on the bread and serve at once. 



lyO THE 3-6-5 COOK BOOK. 

SAVORY BUTTER. 

Pound to a paste four ounces of rich cheese with a 
small piece of butter (this varies with the dryness of the 
cheese), a couple of spoonfuls of vinegar from pickled 
walnuts, a good dash of cayenne, a dessertspoonful of 
essence of anchovy and the same of mustard. This mixtui-e, 
if heated over the fire, makes a delicious savory toast. 

A SAVORY OF SEMOLINA. 

Two tablespoonfuls of semolina ; stir into one pint of 
boiling milk, with a little salt, until it has the thickness of 
cream. Boil carefully (as milk is quick to burn) until it 
has the taste of being thoroughly cooked. In the mean- 
time beat the eggs, whites and yolks separately, about four 
to a pint of new milk. Stir in the yolks, keeping the sauce- 
pan a little longer on the fire ; follow with the whites and 
pour into a large shallow vessel. Place in a cool place for 
several hours until thoroughly set, when the semolina should 
be cut into pieces a couple of inches square, sprinkled over 
with grated cheese, and baked quickly in a hot oven. 

SCOTCH WOODCOCK. 

Eight hard-boiled eggs, chop them fine ; one cup of 
milk, when boiling stir into it one tablespoonful of flour 
well mixed into two tablespoonfuls of butter, add one table- 
spoonful of anchovy paste, a little cayenne and a little salt ; 
stir in the eggs, heat for one minute, then pour the mixture 
on to pieces of hot toast and serve at once. 



CATSUPS AND I'lCKLKS. 



CATSUPS AND PICKLES. 



A FINE CATSUP. 
Put into a wide-mouth glass bottle one pint of vinegar, 
one dozen skinned shallots, slightly bruised, one gill of red 
wine which has been made hot, one dozen blanched and 
filleted anchovies which have been heated with the wine. 
When the mixture is cold add one gill of red wine, three 
blades of mace, one piece of ginger root, one dozen cloves, 
one dozen pepper corns, one dessertspoonful of grated horse- 
radish, the rind of one lemon, one grated nutmeg ; close the 
bottle tightly, shake it several times each day for a week ; if 
you have any mushroom catsup add one tablespoon ful. It 
will keep for years if well sealed and kept in a dry place. 

BENGAL CHUTNEY. 
One pound of brown sugar, one half pound of salt, one- 
half pound of ground mustard seed, one-fourth pound of 
garlic, one-fourth pound of onions, one-fourth pound of 
ginger (ground), one-half pound of raisins, one ounce of 
cayenne, three pints of best cider vinegar, fifteen large sour 
apples, thirteen ripe tomatoes. Garlic, raisins, onions all 
to be chopped line, apples, and tomatoes and all boiled in 
the vinegar until quite soft, then mash and mix all well 
together ; when cold, cork tight. 

CUCUMBER PICKLES. 
First, make a strong brine and scald the brine for four 
mornings, and pour over the pickles hot each day. Second, 
make a fresh brine, scald for five mornings, then put the 
pickles into cold water, adding a little piece of alum, for 
twenty-four hours. Scald the vinegar, add red peppers, a 
stick of horseradish, cloves, cinnamon, mace, mustard seed 
and sugar. For five hundred pickles take three pounds of 
sugar. 



172 THE 3-6-5 COOK BOOK. 

CHILI PICKLES. 
Thirty ripe tomatoes, seven green peppers, ten onions, 
fifteen tablespoonfuls of white sugar, seven cups of cider 
vinegar, five small tablespoonfuls of salt.. Chop the toma- 
toes, peppers and onions fine ; cook all one and one-half 
hours. 

DELICIOUS PICKLES. 
Three quarts of ripe tomatoes, three quarts of green 
tomatoes, two red peppers, two green peppers (take out the 
seeds from the peppers), three heads of celery, three onions, 
one cup of grated horseradish. Chop all the vegetables, 
put them in a large bowl, sprinkle over them some salt, let 
them stand over night ; in the morning drain off the water, 
then take one quart of vinegar, two pounds of brown sugar, 
one-half cup of mustard seed, two tablespoonfuls of celery 
salt, one tablespoonful of powdered cinnamon, one-half 
tablespaonful of powdered cloves, one tablespoonful of 
allspice, one tablespoonful of ginger. Boil all until the 
vegetables are perfectly soft. 

EAST INDIA CATSUP. 
One-half bushel of green tomatoes cut fine, ten pounds 
of brown sugar, ten lemons cut fine, one ounce of white 
ginger root cut fine. Boil all down to two gallons and 
bottle. 

GRAPE CATSUP. 
Pick six pounds of grapes from the stems, put in a 
kettle and cover with water. Let this boil, then strain. 
To the juice add one pound of sugar, one pint of vinegar, 
and one teaspoonful each of cloves, salt and cinnamon. 
Boil until thick, and bottle. 

GOVERNOR'S PICKLE. 
One peck of green tomatoes sliced thin ; one layer of 
tomatoes with a layer of salt — use a cupful ; let all stand 
over night, pour off the liquor; then place tomatoes in a 
kettle, with enough vinegar to cover them, and six red 
peppers cut up, four large onions cut fine, one large cup of 
sugar, one teaspoonful of cloves, one teaspoonful of allspice, 
one teaspoonful of cayenne, one teaspoonful of white pepper 



CATSUPS AND PICKLKS. 173 

corns tied in a little bag ; let all simmer until soft, then put 
into jars and keep air tight. Have the spices ground, and 
remove the whole pepper corns. 

KITCHEN PEPPER. 
One ounceof ginger, oneounce of cinnamon, one ounce 
of pepper, one-half ounce of allspice, one-half ounce of 
nutmeg, ten cloves, six ounces of salt ; mix and bottle. 

LEMON CATSUP. 
Six lemons, cut them into quarters and remove the 
seeds and put them into a small stone jar. Take one quart 
of vinegar in which put two shallots slightly bruised, three 
blades of mace, one nutmeg, twelve pepper corns, one tea- 
spoonful of cayenne, one teaspoonful of salt. Boil these 
together and then pour over the lemons, cover the jar 
closely; let it stand in a warm place; stir it occasionally, 
and sometimes place it on the back of the range to warm, 
not cook ; after three weeks, strain and bottle. This is an 
excellent sauce for fish and white meats and will keep for 
years. 

HOW TO MIX MUSTARD. 

Mustard should be mixed with water that has been 
boiled and then cooled. Put the mustard in a cup, add a 
pinch of salt ; mix into it gradually, carefully rubbing down 
the lumps, enough water to make a smooth paste that will 
drop from the spoon. 

CUCUMBER CATSUP. 
Three dozen large green cucumbers, three small onions, 
one teacupful of salt. Cut the cucumbers lengthwise, and 
scrape out the seeds, then chop the cucumbers fine and drain 
for twelve hours, then add one fourth cupful of pepper, one 
cup mustard seeds, cover with vinegar and seal tight. 

MIXED PICKLES. 
Eight large green peppers ; take out the seeds and slice 
them fine, three hundred small cucumbers, eight large heads 
of cauliflower, six heads of white cabbage cut fine, two 
quarts of onions sliced fine, two horse radish roots grated, 
three qu.irts of green tomatoes cut fine. Put all the ingre- 



1>JA THE 3-6-5 COOK BOOK. 

dients into a brine strong enough to bear an egg for nearly 
four hours, then drain for three hours, then sprinkle in one- 
half pound mustard seed, one-fourth pound of celery seed, 
two teaspoonfuls of cayenne, two tablespoonfuls of black 
pepper, then pour this over the vegetables. Put two gallons 
of vinegar on to boil, pour this over the vegetables when 
cold and stir into the vinegar one pint of prepared mustard. 

PEPPER CATSUP. 

Four dozen peppers, boil them in two quarts of vinegar 
until soft, then strain and add one tablespoonful of salt, one 
tablespoonful of cloves, three tablespoonsfuls of horseradish 
grated, three garlics and five onions chopped fine. Boil 
one-half hour, add a little cold vinegar, and bottle. 

RASPBERRY VINEGAR. 

Two quarts of berries, put into a stone jar and pour 
over one quart of best vinegar ; after twenty-four hours, 
strain and pour the syrup over two fresh quarts of berries, 
then let it stand twenty four hours ; add one pound of sugar 
to every pint of juice, boil, cork and seal tightly 

SWEET CHERRY PICKLES. 

Three pints of seeded cherries, two pints of white 
sugar, one-half pint of vinegar, one tablespoonful of pow- 
dered cinnamon ; boil together for one hour, then seal in 
mason jars. 

SWEET PEACH PICKLE. 

Seven pounds of peaches, three and one-half pounds of 
sugar, one quart of vinegar, one ounce of allspice, one 
ounce of whole cloves, two ounces of stick cinnamon ; tie 
the spices together in a bag. Scald the vinegar, sugar and 
spices and pour over the peaches; repeat this for three 
mornings. 

SWEET PEAR PICKLE. 

Eight pounds of pears, eight pounds of granulated 
sugar, one-half pound of candied ginger, four lemons. Boil 
the lemons whole in clear water until soft. Peel the pears, 
chop them fine, put the sugar and pears in the preserving 
kettle with the water from the boiled lemons and cook for 
one hour, then add the ginger cut fine and the lemons 



CATSUPS AND PICKLES. 175 

chopped fine ; remove the seeds. Cook fcM- one hour or 
until the mixture is thick as marmalade. 

SWEET PICKLED PINEAPPLE. 

Pare and cut the fruit into small square pieces. To 
each pound of fruit allow three-fourths pound of sugar ; let 
the sugar stand on the fruit until it is dissolved, then put 
into the kettle and cook until the fruit is tender ; skim out 
the fruit, add one pint of vinegar to the syrup, a few blades 
of mace, whole cloves and allspice tied in a bag; cook the 
syrup until it is thick, then put back the fruit and boil all 
together for a half hour. Put into jars, seal while hot. 

TOMATO CATSUP— I. 

One gallon of tomatoes, four tablespoonfuls of salt, 
two tablespoonfuls of pepper, three tablespoonfuls of mus- 
tard, one-half tablespoonful of ground allspice, one-half 
tablespoonful of ground cloves, one-half tablespoonful of 
cayenne, one tablespoonful of cinnamon, one pint of vine- 
gar. Boil two hours, or longer if necessary, to thoroughly 
cook the juice down, so that it will not be watery ; add the 
vinegar when the catsup is nearly done. After the toma- 
toes are cooked, before any spices are added, let them drain 
through a flour sack for several hours ; in this way all of 
the water is taken out. 

TOMATO CATSUP-2. 

One bushel of ripe tomatoes, one-half gallon of vinegar, 
one-half pound of sugar, one-half pint of salt, one and one- 
half ounces of pepper, one and one-half ounces of allspice, 
two ounces of mustard, one ounce of ginger, one-half ounce 
of cloves, one-half ounce of cayenne, one-half ounce o'f 
asafaetida, one pint of alcohol. Put tomatoes on to boil 
for one half hour, then strain ; return juice to kettle, and 
boil down to one and one-half gallons, add vinegar, boil 
down ; add sugar, spices, etc. Mix the asafaetida in a cup, 
add a little of the juice to it and mix well ; strain into the 
kettle, stir continually until all boils, take from the fire and 
add the alcohol. Bottle and seal while hot. It takes five 
hours boiling. 



176 THE 3-6-5 COOK BOOK. 

TOMATO FICKLE. 

Twenty-four tomatoes, thirteen onions, eight green 
peppers, four cups of vinegar, eight tablespoonfuls of sugar, 
five tablespoonfuls of salt, one tablespoonful of cinnamon, 
one tablespoonful of allspice, tw^o tablespoonfuls of celery 
salt. Boil all two hours, adding a little vinegar the last 
hour. 

TOMATO SOY. 

One peck of green tomatoes, one-half pint of salt, eight 
small onions sliced, one ounce of ground cloves, one ounce 
of ground allspice, one ounce of ground pepper, one-fourth 
pound of mustard seed, two full tablespoonfuls of ground 
mustard, one teaspoonful of cayenne. Slice the tomatoes 
and onions into an earthen vessel, between each layer 
sprinkle some salt and let it remain over night. Next day 
put in kettle, with the layers previously drained from the 
salted water ; sprinkle over the spices and cover all with 
good cider vinegar and cook slowly for six hours. 

SWEET TOMATO PICKLE. 

One peck of green tomatoes sliced, twelve onions 
sliced thinly, then sprinkle with one cup of salt and let all 
stand over night. In the morning drain, and add to the 
tomatoes one cabbage sliced as for cold slaw ; add two 
quarts of water and one quart of vinegar, boil fifteen 
minutes ; throw this vinegar and water away. Add to the 
pickle two pounds of sugar, two quarts of vinegar, two 
tablespoonfuls of ground cloves, two tablespoonfuls of all- 
spice, two tablespoonfuls of ginger, one-half pound of 
mustard seed, two tablespoonfuls of whole cloves, two 
tablespoonfuls of cinnamon, one teaspoonful of cayenne, 
six large red and green peppers sliced thin. Boil fifteen 
minutes or until the pickle looks clear. 

WINE CATSUP. 

Boil two pecks of tomatoes ; when perfectly soft, mash 
through a sieve and add six ounces of cloves, three ounces 
of pepper, four nutmegs grated ; boil together one hour, 
then add one quart of port wine and bottle. 



A FEW BREAKFAST DISHES. I 77 



A FEW BREAKFAST DISHES. 



"A LITTLE BREAKFAST DISH." 

Cut two long slices of cold nieat and three of bread, 
buttered thickly, the same size and shape ; season the meat 
with pepper, salt and a little chopped parsley, or if veal is 
used, a little chopped ham, then lay one slice of the bread 
between two of the meat, and have the other two slices out- 
side ; fasten together with little wooden skewers. Put into 
a hot oven, baste with butter thoroughly, so that the bread 
is crisp and brown ; serve hot. 

BREAKFAST CUSTARD. 

One-half pint of sweet milk, two eggs if large ones, if 
not three eggs. Beat the eggs together until light, stir into 
the milk, add a little pinch of salt ; butter a pint bowl, pour 
in the mixture, and set the bowl in a tin of hot water, place 
in hot oven and bake for twenty minutes. Have a hot plate, 
turn the custard on this and pour over it a tomato sauce, or 
a sauce made of mushrooms, or a cream sauce. 

COLD MEAT BALLS. 
Chop the meat fine, season with salt and pepper ; make 
the meat into balls or flat cakes, fry them in a little butter 
or dripping. Fry some salt pork or bacon cut in thin slices 
and place around the balls. 

CROQ^UETTES. 

Stir into a cup of milk enough crustless bread to make 
a nice consistency (as glutinous as possible) ; add to this a 
cupful of cold meat of any kind, chopped fine. Season with 
a little chopped onion, chopped parsley, a piece of butter, 
salt and pepper. A few sliced mushrooms and some chopped 
truffles are, of course, an addition. This should be prepar- 
ed in the afternoon and allowed to remain in the ice chest 



178 THE 3-6-5 COOK BOOK. 

until it is very cold. An hour before breakfast, remove from 
the ice and form the mixture into any desired shape, dip 
each croquette into the beaten yolk of an egg and then in 
bread crumbs, and place in the frying basket and put it back 
on the ice and do not again remove it until the fat is at the 
boiling point. By plunging the partly frozen forms into 
the intense heat, a coating, as it were, is formed, w^hereby 
the desired moisture inside is obtained as well as the possi- 
bility of maintaining the outward shapeliness. 

DRIED BEEF WITH EGGS. 
One-fourth pound of thinly sliced dried beef — shred it 
and let it lie in cold water for about fifteen minutes, then 
drain and cover the beef with milk, about one pint ; put on 
the stove, and when it begins to simmer, add one teaspoon- 
ful of flour, dissolved in one tablespoonful of cold milk ; one 
tablespoonful of butter, a little salt and pepper. As soon as 
the flour has cooked, break into the saucepan three eggs 
without beating, stir all rapidly until the eggs are cooked. 
Have several slices of hot toast ready, well buttered, and 
serve the beef, etc., on the toast— this will be enough for five 
half slices of toast. 

EGG TOAST. 

Six slices of bread, one egg, one cupful of milk, one 
salispoonful of salt. Beat the egg until light, add to the 
milk, also add the salt. Dip the slices of bread in the mix- 
ture, then have the griddle hot, grease it with a little butter 
and fry the toast on both sides. Serve hot. 

FRIZZLED BEEF. 
Shred the dried beef into little pieces, carefully remov" 
ing all fat, strings and sinews ; if the beef is very salt, fresh- 
en it by standing it in cold water for fifteen minutes, draiii- 
ing after. Put one tablespoonful of butter in the saucepan ; 
when hot, put in the beef and fry it for five minutes, then 
add one tablespoonful of flour dissolved in one cup of cream 
or milk ; as soon as the flour is cooked, serve. 

STEWED KIDNEY. 

Cut the kidney into small pieces about the size of a 
cherry, put into a colander and let cold water run over it 



A FEW BREAKFAST DISHES 



179 



while in the cohuider, then put on a pkite to drain ; put a 
piece of butter the size of a wahnit in a pot, and sprinkle 
flour on the bottom of the pot, and stir the flour and butter 
together with a spoon until brown, then sprinkle flour on 
the kidney in the colander, stirring them together well, 
then put the kidney into the hot pot on the stove, stirring 
it until it is well mixed, then pour hot water on it two inches 
deep; it must boil three hours to make it tender. Then 
take another piece of butter the same size, mix one table- 
spoonful of flour, pepper and salt with it to a paste, and 
stir it into the kidney, a little at a time and let it boil fifteen 
minutes ; while cooking it requires watching or it will burn. 

SAVORY MOLDS. 

Mince half a pound of underdone beef or mutton as 
finely as possible and put it into a basin with half its weight 
of bread crumbs, one ounce of butter broken into small 
pieces, a tablespoonful of finely minced onion, a teaspoonful 
of mixed powdered herbs and a good seasoning of salt and 
pepper. Mix these ingredients thoroughly, moisten with 
one beaten egg and fill in some small, well-buttered molds; 
bake in a moderate oven for half an hour, and turn out 
carefully ; insert a small sprig of parsley in the top of each, 
and pour a little brown gravy round the meat. 

"MY DEVIL." 

One tablespoonful of Worcestershire sauce, three 
mustardspoonfuls of mustard, one saltspoonful of salt, one- 
half saltspoonful of black pepper, one-fourth saltspoonful of 
cayenne pepper, one teaspoonful of vinegar, a few drops of 
" Soy," one small teaspoonful of brown sugar, a squeeze of 
lemon, one glass of port wine. Mix all well together— fry 
the meat (turkey legs generally) in a frying pan with a little 
butter; when almost ready, pour sauce over; boil up and 
serve. 

PORK TENDERLOINS. 

Broil the tenderloins and serve with melted butter poured 
over them, a little salt and pepper; serve very hot — very 
nice for breakfast. 



l80 THE 3-6-5 COOK BOOK. 

CALCUTTA TOAST. 
Put one tablespoonful of butter into the saucepan over 
boiling water ; as it melts, stir in two eggs, a little cayenne, 
one-half teaspoonf ul of essence of anchovy and a few chopped 
capers ; stir until the eggs are cooked ; then spread the 
mixture on hot buttered toast. Serve hot. 

TOMATO TOAST. 
Boil one-half can of tomatoes or six fresh ones for fifteen 
minutes, then add one saltspoonful of salt, a little pepper, 
one-half tablespoonful of butter, one-half tablespoonful of 
flour mixed together ; when the mixture is thick and smooth, 
pour over some pieces of hot, buttered toast. .Serve at once. 

VEAL SEFTON. 
Put one pint of strong, rich veal stock or gravy boiling 
hot, on to six fresh eggs, well beaten ; sprinkle in a little 
grated lemon peel, a dust of cayenne, salt and mace, then 
two ounces of melted butter. Bake slowly in buttered cups, 
turn out and serve with a good, rich gravy, or a tomato 
sauce. 

VIRGINIA WHITE PUDDINGS. 

One pint of fresh beef suet chopped fine and free from 
strings or skin, one pint of flour, one teacupful of corn meal, 
one teaspoonful of salt, one teaspoonful of pepper. Mix 
all well together, fill small cotton bags with this mixture, 
allowing a little space for the puddings to swell. Tie very 
tightly and boil for six hours, keeping the puddings well 
covered with water. When cold, hang in a cool, dry place ; 
when required for use, remove the bag and slice the pudding 
in thin slices and fry in a little butter. Serve very hot. 



iSi 



TRIPE. 



TO PREPARE TRIPE. 

When the tripe comes from the butchers, scrape it well, 
then put it on to boil in cold water ; as soon as it boils drain 
off the water and replace with more cold water — boil for 
four hours ; add to the water one onion, one teaspoonful of 
salt, a little cayenne, six pepper-corns and two cloves tied 
in a little bag, one bay leaf, one tablespoonful of vinegar ; 
when the tripe is cooked it is ready to be used for any of 
the various preparations of tripe. 

CREAMED TRIPE. 

Prepare the trip as directed. Cut the tripe into small 
pieces; put one tablespoonful of butter into the stew-pan ; 
when it is hot add one tablespoonful of flour, stir together ; 
when smooth add one teaspoonful of salt, a little cayenne, 
a little nutmeg, one-half pint of cream and the tripe, and 
cook for five minutes. 

TRIPE CUTLETS. 

Prepare the tripe as directed. Cut the tripe into pieces 
large enough for one portion ; dip each cutlet into beaten 
egg, then into fine bread crumbs— have the crumbs seasoned 
with salt and pepper, a little cayenne and a very )ittle nyt- 
meg, then into the egg again. Take one tablespoonful of 
butter, place in a pan ; when hot, put in the cutlets, brown 
and turn— they are cooked as soon as they are brown. .Serve 
hot. 

FRIED TRIPE. 

Prepare the tripe as directed. Cut the tripe into small 
pieces, dip them in beaten egg, then into bread crumbs ; fry 
in deep hot fat. 



l82 THE 3-6-5 COOK BOOK. 

TRIPE A LA MODE. 

Cook the tripe for four hours and let it cool ; take one 
slice of bacon, one onion, one garlic clove, one teaspoonful 
of butter, one-half teaspoonful of sugar ; fry together until 
brown, add one teacup of stock, boil once, then strain and 
add one teacup of tomatoes, one-half teaspoonful of salt. 
Take two teaspoonfuls of butter in the saucepan, when hot 
add one tablespoonful of flour, when smooth add the sauce, 
stirring all the time, then add the tripe which should be cut 
in small pieces two inches square ; cook long enough to 
thoroughly season the tripe ; just before serving add one 
yolk of an egg, beaten with one tablespoonful of cream. 

TRIPE AND OYvSTERS. 

One pound of tripe, one quart of oysters. Cut the 
tripe into inch pieces ; drain the oysters, cook the tripe in 
boiling water for five minutes ; put the oysters in a pan and 
let them just come to the boiling point, then drain them. 
Make a white sauce of two tablespoonfuls of butter, two 
tablespoonfuls of flour; when hot, add one cup of cream; 
when smooth, add the tripe and oysters, seasoned with salt 
and pepper. 

TRIPE. 

It may not be generally known that stewed tripe is the 
most easily digested of all solid animal food ; it is fully 
digested in one hour after being eaten. 



FRYING. 183 



FRYING. 

In frying be sure that the pan is perfectly clean. To 
fry well the fat must always be very hot. To test this throw 
into the pan a bit of bread ; if it turns a light brown at 
once the fat is in a proper condition. 

Do not be afraid to put one or two pounds of fat into 
your frying pan ; it can be used over and over again, pro- 
vided it is strained each time. 

To Clarify Dripping — When poured from the meat pan 
it should be put into a bowl, pour into it some boiling water 
and a little salt, and stir well ; when it is cold remove from 
the bowl — the water and sediment will be at the bottom. 
Scrape the cake of dripping, put it into some more boiling 
water until it melts, then stir well and let it cool ; place in 
a crock and it will keep for weeks in cool weather. 

All the fats skimmed from boiled meats, soups, etc., 
should be treated in the same way and then added to the 
general crock. 

Fat for Frying — The light colored drippings of roast 
meat and the fat taken off from broths or beef suet chopped 
fine and melted down without browning. As soon as the 
bottom of the stew-pan can be seen through the suet is done. 

Olive oil of the best quality is tasteless, and is the best 
of all frying media. 

FRYING MIXTURE. 

A mixture of one-half lard and one-half beef suet is a 
good frying medium, 

BEEF SUET DRIPPING. 
Prepare the dripping by putting into a basin and pour- 
ing boiling water over it, stirring well to wash the suet from 
all impurities, then let it cool — all the impurities will settle 
with the water at the bottom of the basin ; when cold, place 



184 THE 3-6-5 COOK BOOK. 

on lire ; when hot, remove the dripping and put it away in 
a cool place. Beef dripping is preferable to other dripping 
for cooking. 

Frying once understood is a very easy process ; to have 
the operation successful the fat must be deep and very hot ; 
when the smoke comes from the center of the fat, a bit of 
bread thrown into it at this stage must color at once. The 
time for frying any article must be very short, two minutes 
being, in nearly every case quite enough. A kettle which 
has suspended from the handle a basket which can be filled 
with the articles to be fried and then let down into the fat 
is the best possible arrangement for frying. 

FRYING BATTER. 

Mix together in a bowl four tablespoonfuls of flour, one 
of olive oil, a saltspoonful of salt, the yolks of two eggs and 
enough cold water to make a stiff batter, about half a pint ; 
the batter should be stiff enough to hold on its surface the 
drops from the mixing spoon. Just before using the batter 
add to it the whites of the two eggs beaten to a stiff froth. 
This batter may be used with any kind of fruit, or with 
chopped oysters or clams, to make oyster and clam fritters. 

FRYING MEDIUM. 

Equal quantities of butter and beef suet make an ex- 
cellent frying medium. Boil the beef suet in plenty of hot 
water, strain, melt the butter, pour the suet and butter 
together and let them cool. Keep in a cool, dry place. 

TO RENDER LARD. 

Cut the fresh lard into small pieces, let it melt slowly 
over a moderate fire, as it melts pour it off and strain it into 
small crocks, — cover with oiled paper when cold. 



CHAFING DISir. 185 



CHAFING DISH. 



CHICKEN CREAMED. 

One pint of cooked chicken, twelve mushrooms chopped 
tine, one tablespoonful of butter, one teaspoonful of flour, 
one teacupful of milk or cream. Put the butter into the 
blazer, when hot stir in the flour until smooth ; add the 
milk, then let the mushrooms cook in this for five minutes; 
season the chicken with a little salt and pepper, add to the 
sauce and cook for three minutes. Serve from the chafing 
dish. 

COLD CHICKEN OR COLD GAME. 
Cut into small pieces cold cooked chicken or cold game ; 
season with salt and pepper ; put into chafing dish, one tea- 
cupful of stock ; when hot, add the chicken or game, one 
tablespoonful of butter, and one small cup of currant jelly ; 
as soon as the preparation is hot, serve. 

CHEESE FONDUE. 
Two eggs, one tablespoonful of butter, one cup of fresh 
milk, one cup of fine bread crumbs, two cups of grated 
cheese, one saltspoonful of dry mustard, a little cayenne. 
Put butter into the chafing dish, when melted add the milk, 
crumbs, cheese and stir constantly, and just before serving 
add two well-beaten eggs. This fondue can be cooked on' 
the stove as well. 

EGGS SCRAMBLED. 

Beat the eggs together a little ; add to six eggs, eight 
tablespoonfuls of ice-water, one saltspoonful of salt, a little 
pepper and one tablespoonful of butter; melt the butter in 
the chafing dish ; when hot, put in the eggs mixed with 
water; stir constantly until they are cooked. Cream can 
be used instead of the ice-water, using four tablespoonfuls. 



l86 THE 3-6-5 COOK BOOK. 

EGGS SCRAMBLED WITH TOMATOES. 
Cook the same as for scrambled eggs, only omit the ice 
water, and add one cup of tomatoes. 

CHOCOLATE CARAMELS, TO MAKE IN A 
CHAFING-DISH. 
Take one-third of a cake of Baker's chocolate, two cups 
of granulated sugar, half a cup of sweet milk, one table- 
spoonful of butter, one tablespoonful vanilla. Boil all these 
together (excepting the vanilla), for fifteen minutes, or until 
the mixture on the sides of the pan becomes sugary, then 
pour in the vanilla, remove from the fire and pour on 
buttered plates. Cut into squares before the mixture is cold. 

EGGS A LA GOLDEN ROD. 

One dozen hard-boiled eggs, chop whites and grate 
yolks. Make a sauce by blending two tablespoonfuls of 
butter and two heaping tablespoonfuls of flour and pouring 
over this a pint of hot milk ; when thickened stir in the 
chopped whites, season with salt. Have ready, rounds of 
toast slightly buttered ; pour mixture on the toast, then 
sprinkle over the grated yolks. Garnish with bacon cut in 
ribbons, and crisped in hot spider. 

FISH DINNER. 

(so CALLED.) 

The following quantity of ingredients is supposed to be 
used for one person, doubled for two, etc., but I have found 
it too much ; however, you can easily judge for yourself : 
One cooked white potato, one cooked beet (same size), one 
hard-boiled egg, one tablespoonful of cooked codfish, either 
fresh or salt, small piece of cooked carrot, one cucumber 
pickle, two tablespoonfuls of olive oil, according to taste, 
one-half tablespoonful of butter, one-half tablespoonful of 
flour ; mix together and stir well into the mixture one tea- 
spoonful of mixed mustard, one-half saltspoonful of cayenne 
pepper, one saltspoonful of salt, provided fresh fish is used. 
Heat together in chafing dish. 

CALF'S HEAD TERRAPIN. 
One pint of cold calf's head cut into small pieces, one 
cup of the water in which the head was cooked, one-half a 



CHAFING DISH. 187 

a teacupful of cream, one-half teaspoonful of salt, a little 
cayenne, two tablespoonfuls of sherry, the yolks of two eggs, 
one tablespoonful of butter and one tablespoonful of flour. 
Put the stock into the stewpan or dialing dish ; beat the 
flour and butter well together and stir into the boiling stock ; 
stir constantly until thick and smooth ; add the meat, salt 
and pepper and cook for five minutes, then remove from 
the fire or put out the lamp of the chafing dish and add the 
sherry. Cold chicken, turkey, game and veal are all very 
good treated in this manner. 

COLD ROAST BEEF. 

Six slices of rare roast beef, six tablespoonfuls of toma- 
toes, one-half teacup of gravy, one onion chopped fine, one 
tablespoonful of butter, one tablespoonful of Worcestershire 
sauce, one teaspoonful mustard, salt and a little cayenne. 
Put the butter into the blazer with the onion, stew for 
about five minutes, then add the tomatoes and the gravy, 
sauce, mustard, salt and pepper ; when the mixture is 
smooth add the beef. As soon as the beef is hot it is ready 
to serve. Any rare cooked meat can be treated in the same 
way. 

LIVER. 

Slice a calf's liver one-fourth of an inch in thickness, 
dip each slice in flour, in which mix some salt and pepper 
and a little cayenne. Put in the chafing dish two table- 
spoonfuls of butter ; when hot, put in the slices of liver, 
cook these for five minutes, then turn them, cook three 
minutes longer, then add one wine glass of sherry or port 
wine ; let this boil once, then serve. 

LOBSTER CREAMED. 

Have the meat of the lobster cut into small pieces. 
Put into the chafing dish one cup of cream ; rub together 
one teaspoonful of flour and two tablespoonfuls of butter, 
stir into the hot cream and boil for five minutes, then add 
the lobster and one saltspoonful of salt, a little cayenne, 
and the yolks of two eggs well beaten ; lastly, just before 
serving, add one glass of sherry. 



l88 THE 3-6-5 COOK BOOK. 

MACARONI. 

One-half package of macaroni or spaghetti, one-half 
cup of Parmesan cheese grated fine, one-half cup of melted 
butter. Cook the macaroni for ninety minutes. Put it 
into a very hot dish (silver, if possible). After it has been 
cooked, add salt and red pepper, spread it over the cheese 
and pour on the butter, mixing it well, then cover for five 
minutes and eat at once ; it should be quite stringy. 

CREAMED HAM. 
Cook one cup of finely chopped boiled ham and one 
pint of cream together ; when hot, stir in quickly, two 
well-beaten eggs, a little pepper; stir constantly. 

CREAMED OYSTERS. 
One pint of oysters; drain them. Put into the blazer 
one tablespoonful of fiour, one tablespoonful of butter ; stir 
these until they bubble, then add one cup of cream or milk ; 
keep stirring until you have a thick, smooth sauce ; add one 
pint of solid oysters, season with salt, pepper and a little 
grated nutmeg. Clams can be cooked in the same way. 

OYSTERS WITH CELERY. 
One quart of oysters ; drain them from the liquor ; have 
the chafing dish hot, put in one tablespoonful of butter; 
when hot, add one-half tablespoonful of flour, one-half tea- 
spoonful of salt, one-fourth teaspoonful of pepper, one- 
fourth saltspoonful of cayenne. Stir together until smooth, 
then add one tablespoonful of celery chopped very fine 
and one tablespoonful of finely-chopped parsley ; then the 
oysters; stir well, and cook until the edges of the oysters 
curl. 

OYSTERS AND SHERRY. 
Put one quart of oysters into the chafing dish with a 
little of their liquor, one tablespoonful of butter, three stalks 
of celery cut fine, a little salt and pepper; when the oysters 
begin to curl, add one tablespoonful of sherry wine for each 
portion, and one extra spoonful for the dish. 

PANNED OYSTERS. 

Put one tablespoonful of butter into the chafing dish ; 
when melted, pour in one pint of oysters from which all 



C1IAK1X(; DISH. 189 

the liquor has been driiitied ; cook them until the edges 
"ruffle," then add two tablespoonfuls of sherry, a little cay- 
enne and one saltspoonful of salt. Serve on hot buttered 
toast. The sherry may be omitted if desired. 

SQLJIZZLED OYSTERS. 
Drain the oysters, have the blazer hot, put in two 
ounces of butter; when it is hot put in the oysters, with a 
little pepper and salt. As soon as the oysters are puffed, 
add one gill of cream ; let all boil up, serve at once on hot 
toast. 

CREAMED SWEETBREADS— I. 

Two sweetbreads, cooked, cut in small pieces ; one 
tablespoonful of butter put in blazer ; when hot stir into it 
one tablespoonful of tlour ; when cooked smooth add the 
sweetbreads, one cup of milk or cream, a little mace, salt 
and pepper ; cook for five minutes, serve at once. 

CREAMED SWEETBREADvS— 2. 
Two pounds of sweetbreads, parboil the sweetbreads in 
a little water, put them after this into cold water for a few 
minutes, then remove the skin and any hard parts. Put in 
the chafing dish one tablespoonful of butter and one table- 
spoonful of flour ; when smooth put in two tablespoonfuls 
of cream, a little salt, pepper and a very little nutmeg; rub 
until a perfectly smooth paste ; add a little cream and the 
yolks of two hard-boiled eggs ; add the sweetbreads ; cut 
into small pieces ; let the mixture boil once, serve from the 
dish. 

SQUABS STEWED. 

Prepare two squabs as for broiling; melt two table- 
spoonfuls of butter in the chafing dish ; when hot put in the 
squabs, cook for ten minutes, then turn and cook for five 
minutes, add one teaspoonful of salt, a little pepper and 
cayenne. 

SALMI OF TONGUE. 
Put into the chafing dish two tablespoonfuls of butter; 
when brown add two tablespoonfuls of flour, then add one 
pint of stock or water, one pint of cold tongue cut in small 



190 THE 3-6-5 COOK BOOK. 

pieces (either salt or smoked tongue), one dozen olives, 
stoned and cut in pieces, pepper, salt, one tablespoonful of 
Worcestershire sauce. Let all boil up, then put out flame 
and add two tablespoonfuls of sherry or Madeira. 

STEWED TOMATOES WITH EGGS. 
One pint of tomatoes ; as soon as the tomatoes com- 
mence to boil, add one tablespoonful of butter, some salt 
and pepper, then add three well beaten eggs, one small 
pinch of soda ; as soon as the mixture has thickened pour 
out and serve on thin slices of toast. 

VENISON STEAK. 
Take two pounds of venison steak, cut into portions, 
about enough for each person to be served. Put into the 
chafing dish two tablespoonfuls of butter, one teaspoonful 
of salt, one teaspoonful of lemon juice, and one tablespoon- 
ful of currant jelly (the lemon juice may be omitted). Stir 
this mixture until it is hot, then add the venison and cook 
for five or six minutes, — if wanted very rare, four minutes 
will answer ; add at the last two tablespoonfuls of port or 
sherry wine if desired. Slices of venison are very nice 
warmed in the chafing dish with the gravy left from the 
roast of a previous meal. 

WELSH RAREBIT. 
Melt one tablespoonful of butter in the chafing dish ; 
when hot add three teacupfuls of cheese (American) cut in 
small pieces, a little cayenne, and about one-third of a pint 
of beer, or the same amount of cream ; stir constantly ; when 
melted, pour the mixture on toast. Poached eggs can be 
added after the cheese is melted and poured on the toast, 
and the mixture is then called a golden buck, one egg to 
each slice of toast. 



BREADS, BISCUITS, KTC. I9I 



BREADS, BISCUITS, ETC 



BREAD— I. 

Take five quarts of flour and one tablespoonful of salt, 
use one cake of compressed yeast dissolved in a teacup of 
warm water; add two quarts of milk and water, or of milk 
only, or water only, warm enough to melt in it one table- 
spoonful of butter ; mix these all well together and then let 
the mixture raise,— this will take from three to four hours ; 
then knead in five additional quarts of flour thoroughly into 
a dough,— leave this to raise for one and one-half to two and 
one-half hours ; then knead the dough again thoroughly and 
make it into loaves for baking ; let it raise in the tins ; when 
light, bake. This recipe makes twelve pounds of bread. 

BREAD— 2. 

Sift three sifters full of flour into the bread pan, add 
one tablespoonful of sugar, one teaspoonful of salt, add luke 
warm water or milk, or half milk and half water, in which 
has been melted one tablespoonful of butter, one cake of 
compressed yeast. Stir well together, beating hard. Set 
to raise for two and one-half hours, or two hours; then 
knead until it does not adhere to the board ; make into 
loaves, put into pans, let it raise again one hour or one and 
one-half hours. Bake forty-five minutes. 

BOSTON BROWN BREAD. 

Mix two cups of Indian meal, two cups of rye meal, 
one cup of sweet milk, one cup of sour milk, one cup of 
molasses, one teaspoonful of soda, a little salt ; add soda 
last. Boil three hours in a mold. 

BROWN BREAD. 

One cup of hot water, three tablespoonfuls of molasses, 
a teaspoonful of salt. Stir into this enough graham flour 



192 THE 3-6-5 



COOK BOOK. 



to make a stiff mixture, add one-half cake of yeast ; let all 
ra^se over night, next morning stir down the dough, and 
let it rise again in the pans before baking ; as soon as it is 
light, bake ; do not knead it at all. 

COFFEE BREAD. 
One quart of flour, one pint of milk, one-half cup of 
butter melted in the milk, two eggs, two-thirds of a cup of 
sugar, one-half a yeast cake dissolved in a little warm water, 
Mix together, and let it raise ; when light, push it down in 
the pan ; when again light, knead it, and add, if desired a 
cup of stoned raisins or currants ; put into the pans and 
when light bake. When done pour over a little thick syrup 
made of sugar and water mixed. 

CRACKLING BREAD. 

One and one-half cups of corn meal, three-fourths of a 
cup of flour, one-half teaspoonful of soda, one saltspoonful 
of salt, sour milk enough to make the batter ; stir into the 
batter one cupful of crackling (the little brown scraps left 
when lard is made), make into a loaf, and bake in a hot 
oven. 

BREAD PUFFS. 
If the bread is light at breakfast or luncheon time, have 
some hot lard in a deep kettle ; pull up some of the dough 
quite thin, cut in two inch squares or lengths, drop them 
into the lard and fry. They are eaten at the table like bis- 
cuits, with butter. 

RYE AND INDIAN BREAD. 

Take one pint of Indian meal, scald it with enough 
boiling water to make it moist ; let this remain a few min- 
utes, then add cold water enough to make a batter ; add 
one-half teaspoonful of salt, one-half yeast cake, dissolved in 
a little warm water, one-half cup of molasses, one-half tea- 
spoonful of soda dissolved in the molasses and one pint of 
rye meal. Beat all together very well, put to rise over 
night ; next morning stir the dough down and make into a 
loaf — put into a buttered and floured pan, sprinkle a little 
flour over the loaf and let it rise again ; when light bake 
for two hours. 



BREADS, BISCUITS, KTC. I93 

WHOLE WHEAT BREAD. 

One pint of milk, one pint of boiling water, mix -to- 
gether and let it become hike warm. Then add one yeast 
cake dissolved in two tablespoonfuls of tepid water, one 
tablespoonful of salt — if home made yeast is used, take one 
cupful, add flour enough to make a batter, beating well for 
fifteen minutes, then let the batter ris'e ; when light add flour 
enough to make a dough stiff enough to mold. Mold, make 
into loaves and let them rise, when light bake one hour. 

SOUFFLE BREAD. 

Three eggs ; mix the yolks of the eggs with three 
tablespoonfuls of flour, and to this mixture add one dessert- 
spoonful of melted butter and enough milk to make a thick 
batter; mix this well together, then add one teaspoonful of 
sugar and one saltspoonful of salt, then add the three whites 
beaten very light, add one teaspoonful of baking powder 
mixed with a teaspoonful of flour. Have the frying pan 
very hot, put in one tablespoonful of butter, pour in the 
batter which should be about as thick as spongecake batter ; 
cover the pan and put it on the back part of the range, if 
the fire is very hot ; when the bread has risen very lightly, 
put it into the oven, removing the cover of the pan and let 
it brown ; it will take about fifteen minutes. Turn it out 
of the pan carefully. Serve hot. 

THIRD BREAD. 

One cup of white flour, one cup of rye flour, one cup 
of yellow corn meal, one teaspoonful of salt, three table- 
spoonfuls of sugar, one-half cake compressed yeast. Mix 
with milk (scalded and cooled), until it is thick enough to 
make into a loaf, let it rise until it cracks ; put into the pan, 
when well risen ; bake one hour. 

BAKING POWDER BISCUITS. 

Two quarts of sifted flour, in which rub two spoonfuls 
of butter, or butter and lard mixed ; one teaspoonful salt, 
and two teaspoonfuls of baking powder. Add enough milk 
to make a soft dough, roll the dough to half an inch in 
thickness and cut into small biscuits, and bake in hot oven. 



194 THE 3-6-5 COOK BOOK. 

SPLIT BISCUITS. 
One pint of sweet milk, one egg, three tablespoonfuls 
of melted butter, two teaspoonfuls of sugar, one-half cake 
of compressed yeast. Heat the milk, but do not let it boil, 
pour it on the beaten egg, add melted butter, sugar, a little 
salt and flour enough to make a stiff sponge. Set in a warm 
place to rise ; when light knead in flour enough to make a 
stiff dough ; let rise again, then divide the dough into two 
parts and roll out separately ; spread over one-half of it 
some melted butter so that every atom of the surface is 
thoroughly greased, then lay the other half over the buttered 
one, and roll till an inch thick. Cut in small biscuits with 
a tin cutter (one-fourth pound baking powder box can be 
used), let rise ; when light, bake. Should be very light and 
puffy. Mix at nine in the morning if you want them for 
supper. Do not bake till after you begin to eat supper, so 
that they may be hot. 

MILK BISCUITS— I. 
One pint of milk, with it it put one tablespoonful of 
butter, one tablespoonful of sugar ; heat these together, then 
add flour to make a batter like bread ; add one-half cake of 
compressed yeast. Mix very soft, let this rise, then roll it 
out, do not knead any more. Cut into biscuits and let them 
rise, spread a little butter on each biscuit and bake. 

MILK BISCUITS— 2. 
Scald one cup of milk and let it cool ; then add one 
tablespoonful of butter, one teaspoonful of sugar (if you 
like them sweetened), a little salt, one-half cake of com- 
pressed yeast, about two cups of flour. Let rise two hours, 
then add the white of one egg beaten to a stiff froth, rise 
again ; when light, make into biscuits ; when light, bake 
about ten minutes in a hot oven. 

SOUR MILK BISCUITS. 
Two quarts of flour, four teaspoonfuls of baking powder 
sifted into it, then rub in one tablespoonful of butter, mix 
with one bowl of sour milk in which put one teaspoonful 
of soda dissolved in a little warm water. Have the dough 
as soft as it possibly can be handled • bake in a quick oven. 



BREADS, BTSCUITS, ETC. igC 

BUTTERED CAKES. 
One pound of flour, sift this into a basin, make a hollow 
in the center and mix in it one cake of compressed yeast 
dissolved in one-half teacup of warm milk, then put the 
sponge to rise in a warm place ; when the sponge has risen 
to twice its original size, add one-half tablespoonful of 
sugar, one-half teaspoonful of salt, four tablespoonfuls of 
butter, and one-half teacup of milk ; mix these well into 
the sponge, and then add six eggs, mixing each egg sepa- 
rately ; work these to a smooth paste and put it in a bowl, 
lightly covered, to rise for three hours in a warm place; 
then sprinkle the pasteboard with flour, place the dough on 
it, divide into small portions, make into small cakes, place 
on the baking tins one and one-half inch space between 
each ; brush them over with egg and let them rise for one 
hour, then bake in hot oven ; when baked, split them open 
without separating entirely ; place a little butter in each, 
and serve hot. 

BUCKWHEAT CAKES-i. 
One quart of buckwheat flour, one tablespoonful of 
wheat flour, mix these into a batter with one pint of luke- 
warm water ; dissolve one cake of compressed yeast in a 
little warm water and add to the batter (or one teacupful 
of home-made yeast can be used) ; add one teaspoonful of 
salt. Beat the batter well and put in a warm place to rise. 
Start the batter the noon before the cakes are needed, as it 
requires to rise several times and be stirred down each time 
to make really good cakes. Next morning if the batter is 
oo thick, thin it with a little warm water; add two table- 
spoonfuls of cream if convenient and two tablespoonfuls of 
molasses and one-half a teaspoonful of soda dissolved in a 
little warm water. Keep one cupful of the batter to start 
the next cakes with. In winter, batter can be kept for 
several weeks. 

BUCKWHEAT CAKES-2. 
Two quarts of hot water, enough buckwheat flour to 
make with the water a stiff batter. Add one-half a cup of 
wheat flour to the buckwheat ; one saltspoonful of salt, dis- 
solve one cake of compressed yeast in a little water, add to 



IC)6 THE 3-6-5 COOK BOOK. 

the batter ; or one scant teacupful of home made yeast. Mix 
batter on the afternoon before the cakes are required for 
breakfast. Next morning add a spoonful of common mo- 
lasses, also a spoonful of melted butter and one-half tea- 
spoonful of soda dissolved in warm water. If the batter is 
too thick, thin it with either warm milk or water. 

BRIOCHE. 
Take of your bread sponge wImcIi is made of potatoes 
and no milk, as much sponge as when flour is added, will 
make a lump the size of a large orange ; let this rise. 

Put eight eggs into a basin with one pound of butter, 
jne teaspoonful of salt, one teaspoonful of sugar ; beat all 
;hese together until smooth, then add to the lump of dough 
as it has risen ; work these together for a long time, put to 
rise again, work it well, put to rise the second time and work 
it ; then the third time ; make into cakes like little pin-cush- 
ions and bake in a hot oven. If the cakes are for tea, do 
not add the eggs until noon ; keep the dough cool, add very 
little flour, as the secret is to keep the cakes very soft. The 
whole process takes seven hours. 

BUNS. 
One-half pound of flour in which work one-half pound 
of butter, then add two tablespoonfuls of sugar, a little salt, 
a little nutmeg. Boil one teacup of milk, in which dissolve 
one-third teaspoonful of soda, pour over the flour mixture, 
and then add two eggs well beaten, leaving out one white; 
when the white is well mixed, grease a baking tin and drop 
on the buns with a spoon and bake in a moderate oven. 

ENGLISH BUNS. 
Mix one and one-half pints of sweet milk and one yeast 
cake, dissolve in half a cup of tepid water, with flour enough 
to make a thick batter. Set this mixture in a warm place 
and let it rise over night. In the morning add one cup of 
sugar, half a cup of melted butter, one saltspoonful of salt, 
half a nutmeg grated, and just enough flour to make a bat- 
ter that can be handled ; knead well and let the dough rise 
four or five hours. Roll it out to three-quarters of an 
inch thick, and cut into round cakes. Lay them in rows on 
a buttered biscuit pan, and when the buns have stood in the 



BREADS, ]?1SCUITS, ETC. 197 

pans half an hour, make a cross with a knife upon the top 
of eacli one. Place the pans in a moderate oven and bake 
the buns a light brown. Beat the white of an egg stiff and 
add to the egg a little powdered sugar, and lightly cover the 
tops of the buns when they are taken from the oven. 

ENGLISH HOT CROSS BUNS. 
Sift into a large bowl one quart of fiour, half a cup of 
sugar and one-half a teaspoonful of salt ; dissolve one-fourth 
of a cup of butter in a generous half pint of warm milk, and 
add to the dry ingredients, with the yolks of two beaten 
eggs ; add half a yeast cake dissolved in a little water, half 
a nutmeg grated and the whites of the two eggs beaten 
stiff; this should make a very soft dough; cover the bowl 
with a clean cloth, place it where it will keep warm, and 
let it rise over night. In the morning take pieces of the 
dough the size of an egg, and with a little flour, mold them 
into round cakes an inch in thickness. Place them on a but- 
tered tin, leaving a little space between. Cover the tins and 
set in a warm place for the buns to rise ; they should be 
double their original size. With a sharp knife cut a cross 
in the center of each bun. Bake them in a moderate oven 
about a half hour. When the buns are baked brush the 
tops with a syrup made of sugar and water. 

BUNS FOR GOOD FRIDAY. 
Two quarts of flour, one quart of warm milk, one-fourth 
pound of butter, one-half cup of yeast. Mix and let raise 
four hours, then add four eggs, one-half pound of sugar, one 
teacup of currants, let all rise in the dough for two hours; 
when very light, cut them into small buns; brush the tops 
with a little mixed milk and molasses. Let the buns rise 
after they are made into small one. Bake twenty minutes. 

KARLSBADEN KIPFEL (Buns). 
One and one-eighth pounds of flour, one gill of sweet 
milk, one-half a yeast cake, dissolved in a little warm water ; 
make these into a sponge and let it rise ; when it has risen, 
add one teaspoonful of salt and enough flour to make a 
dough ; work this until it is very light, then add six ounces 
of butter, work this into the dough, let it raise for fifteen 
minutes, then make the dough into small buns ; put them on 



I9<> THE 3-6-5 COOK BOOK. 

the baking tin and let tliem rise; Avhen light, bake in a 
moderate oven. 

Karlsbad Rolls are made in the same manner, only two 
and one-half ounces of butter are added to the dough, mak- 
ing eight and one-half ounces in all. 

CORN AND RICE PONE. 
One cup of milk, two eggs, one and one-half cups of 
boiled rice, one and one-half cups of corn meal, one tea- 
spoonful of sugar, one saltspoonful of salt, one and one-half 
tablespoonfuls of melted butter. Beat the rice into the milk 
until the grains are well separated, then stir this mixture 
into the corn meal, beat until perfectly smooth, then add the 
eggs well beaten, then the salt, butter and sugar. Bake 
twenty minutes. 

VIRGINIA CORN CAKE. 
Sift into a large pan one quart of corn meal. Boil one 
pint of milk, pour over the meal with one-fourth pound of 
butter and one saltspoon of salt, stir these well together and 
let all cool. Then beat four eggs very light and when the 
mixture is cool, stir them into it. Bake in shallow tins, in 
a hot oven for twenty minutes. Serve hot. 

ASH CAKES— VIRGINIA. 
Wet corn meal with enough water to make a soft 
dough, add a little salt, let it stand for an hour or so and 
then make into small cakes ; put these on the clean hot 
hearth and cover with hot wood ashes — it will take about 
an hour to bake them. Dust oflF the ashes before serving. 

CORN MEAL BREAD. 

Two cups of wheat flour, one cup of corn meal, one 
cup of sweet milk, four eggs, one teaspoonful of salt, two 
tablespoonfuls of sugar, four tablespoonfuls of butter-melted, 
three teaspoonfuls of baking powder ; beat the eggs until 
light 

CORN CAKE. 

Have a hot oven. Scald one large teacup of corn meal 
with one pint of milk, add butter the size of a walnut, add 
a little salt while the mush is hot ; when it is cold add the 
yolks of four eggs, then the whites. Bake twenty minutes. 
Beat the whites very light and stir into the mixture gently. 



I5UKADS, niSCUITS, ETC. I 99 

CORN MEAL CAKES-i. 
One pint of corn meal, scald it with hot water (about 
one cupful), add one tablespoonful of butter, one saltspoon- 
ful of salt, two eggs well beaten, and a very small cup of 
cream ; grease a tin pan and bake the mixture as jumbles 
or drop cakes. 

CORN MEAL CAKES— 2. 
One cup of corn meal, one cup of boiling water, one 
tablespoonful of butter, a pinch of salt; stir meal into the 
boiling water, add the butter and salt, spread the mixture 
on a buttered tin very thin, bake in a hot oven. 

CUSTARD BREAD— VIRGINIA. 

Two cups of cold boiled rice, one cup of corn meal, 
two eggs, two tablespoonfuls of melted butter, salt, enough 
milk to make it all a very soft batter. Bake one-half hour. 

VIRGINIA CORN MUFFINS. 
Three eggs, three teacups of flour, three teacups of 
corn meal, three tablespoonfuls of melted butter and lard 
(half butter and half lard is best], one saltspoonful of salt, 
one small teaspoonful of soda dissolved in a little warm 
water, enough sour milk to mix the whole into a thick bat- 
ter, but not stiff" enough to drop from the spoon. Bake in 
small rings or tins in the oven. This same recipe made 
thinner makes very nice waffles. 

CORN PONE. 
Twocoft'eecups of meal, one quart of milk, four eggs, 
one tablespoonful of melted butter, one teaspoonful of salt, 
one teaspoonful of sugar. Beat the eggs thoroughly, add 
butter, sugar, salt and meal. Scald the milk, pour hot over 
the mixture. Pour at once in^o the "Turk's Head" or pan. 
Bake quickly. 

CRUMPETS. 

One pint of milk, one teaspoonful of salt, four ounces 
of butter, one-half yeast cake, three cups of flour. Scald 
the milk, let it stand until luke warm, then add salt, then 
flour ; beat vigorously, then the butter melted, then the 
yeast : beat again, cover and stand in a warm place until 
very light. Grease the rings, place on a hot griddle, fill 



300 THE 3-6-5 COOK BOOK. 

each ring one-half full. Bake until brown, then turn. 
When wanted, toast on both sides, butter nicely and serve 
on a hot plate. 

DROP FRITTERS. 
One pint of boiling milk, one pint of flour, three eggs, 
salt. Pour the boiling milk on the flour, beat until very- 
smooth, add salt, when cool add the eggs beaten separately. 
Drop by spoonfuls into hot deep fat and fry. 

GRIDDLE CAKES OF STALE BREAD. 
To one pint of stale bread crumbs add one quart of 
boiling milk, one tablespoonful of melted butter, one tea- 
spoonful of salt. Soak the crumbs in the milk, then beat 
the mixture until it is smooth, add the yolks of two eggs, 
then enough flour to make the batter stiff enough to bake, 
sift into the flour two teaspoonfuls of baking powder, then 
add the two whites beaten light. Have your griddle very 
hot and greased with a slice of salt pork. 

VIRGINIA HOE CAKE. 
Three eggs, one cup of corn meal, one pint of milk, 
wo tablespoonfuls of melted lard or butter, one teaspoonful 
of salt; mix these all well together, have your griddle hot, 
butter slightly ; bake the mixture in large cakes, turn and 
brown. In making hoe cake, beat the meal and milk 
together for at least ten minutes before adding the eggs, etc. 

LAPLAND CAKES. 
Lapland cakes are a peculiar, delicate, delicious cake of 
the popover kind. They are made with a much larger 
quantity of eggs than the ordinary wheat popovers. Beat 
the yolks of five eggs thoroughly with the patent egg-beater 
and stir them into a pint of sweet cream. Do not use a 
heavy cream for this purpose, but a light quality. Pour the 
mixture on a pint and a quarter of pastry flour sifted with 
half a teaspoonful of salt ; beat the batter well with a patent 
egg-beater and fold in carefully the whites of five eggs 
beaten to a stiff froth. Fill buttered cups of stoneware half 
full and bake the cakes three-quarters of an hour in a quick 
oven. 



P.READS, BISCUITS, ETC. 



MUFFINS. 



One pint of milk, one-half cake of yeast, two table- 
spoonfuls of butter, one teaspoonful of salt, about three 
cups of flour. Scald the milk, add butter and salt. When 
luke warm, add yeast dissolved in one-fourth cup of 
luke warm water. Stir in enough flour to make a thick 
batter, cover well ; put in a warm place ; let rise two and 
one-half hours, then stir and put a big spoonful in greased 
muftin rings about half full. Turn when brown. Then 
split and toast and butter well — you can do this the next 
day, for the ones left. 

RYE MEAL MUFFINS. 

Two cups of rye meal, one-half cup of molasses, one 
teaspoonful of salaratus dissolved in one cup of sour milk, 
one egg well beaten ; bake in muffin rings. 

QUICK WHEAT FLOUR MUFFINS. 

One large tablespoonful of butter, two cups of sweet 
milk, four whites of eggs, one teaspoonful of baking powder, 
two cups of flour, a little salt. Bake in muflin rings on the 
griddle, which has been rubbed with a little butter, the 
griddle must be hot ; turn the muffins with cake turner. 

CORN MEAL MUSH. 

One quart of boiling water ; stir into this one and one- 
fourth pints of corn meal mixed smooth with one pint of 
cold water, two tablespoonfuls of salt ; stir until the mush is 
well cooked. If required for fried mush, fill little cans 
(those that come with baking powder in them are very nice), 
as the mush can then be cut in round slices for frying ; 
when cold, slice ; dip each slice in bread crumbs and beaten 
egg and fry in deep, hot fat. 

ADIRONDACK PANCAKES. 

One quart of sour milk, add flour enough to make a thick 
batter. Let this stand twenty-four hours ; add then two 
eggs well beaten, a little salt, one-half teaspoonful of soda, 
dissolve soda in one tablespoonful of warm water ; bake on 
hot, greased griddle. 



203 THE 3-6-5 COOK BOOK. 

PAN-CAKES. 

One quart of sour milk, one-half teaspoonful of soda, 
one teaspoonful of salt, four eggs ; stir together, thicken 
with flour until a good batter is made, then stir in the yolks 
of the eggs well beaten, and then the whites beaten stiff, 
add the whites very carefully. For waffles, same batter, 
only add two tablespoonfuls of melted butter. 

POPOVERS— I. 

Pastry flour is the most desirable, but the best bread 
flour will do. Sift two cups of flour with lialf a teaspoon- 
ful of salt. Add gradually two cups of milk, and when a 
smooth batter has been obtained mix in two eggs without 
separating the whites and yolks. Add a teaspoonful of 
butter, melted. Beat the fatter thoroughly ; pour it at once 
into the cups of stoneware, well buttered. Do not fill the 
cups more than half full. Bake the cakes in a quick oven 
until, true to their name, they rise far above the edges of 
the cups and hang over them in a rich, brown crust. These 
cakes are nice for breakfast when served with either maple 
syrup or cream sauce ; or may be eaten like a muffin, with 
butter. They are often served as a plain dessert with 
sweetened cream. 

POPOVERS— 3. 

One pint of milk, one pint of flour, two eggs. Beat 

eggs separately and add milk and flour ; mix thoroughly and 

add one saltspoonful of salt. Bake in small pans, and fill 

half full ; the pans must be hot when the mixture is put in. 

GRAHAM POPOVERS. 
Half a pint of sifted Graham flour, half a pint of sifted 
wheat flour, one tablespoonful of sugar, half a teaspoonful 
of salt, and a teaspoonful of butter, melted. Beat the whites 
and yolks together and beat the batter vigorously with a 
patent egg-beater. Pour the batter into buttered cups of 
stoneware. They should rise, like all popovers, to four times 
their original size. If they are baked in an ordinary muffin 
pan or even in a heated iron gem pan, they will not rise in 
this way. Wheat popovers are light and about double in 
bulk baked in gem pans ; in stone cups they are four times 
the bulk. 



BREADS, BISCUITS, ETC. 203 

RYE POPOVERS. 

Rye meal from which Boston brown bread is made, is 
used, not rye Hour. Mix an even cup and a half of rye meal 
with an even cup of wheat flour ; add a tablespoonful of 
sugar and half a teaspoonful of salt. Pour over these dry 
ingredients a pint of milk, mixing it to a smooth batter. 
Add three eggs, whites and yolks together. Beat the batter 
thoroughly and pour into a dozen stoneware cups well 
buttered. Bake the cakes in an oven that is very hot for 
the first twenty minutes ; then reduce the heat and bake 
them from twenty to thirty minutes longer. 

PARKER HOUSE ROLLS. 

Two quarts of flour, one teaspoonful of salt, one-half 
cake of yeast, one-fourth teacup of sugar, one-half teacup 
of lard, one pint of milk. Boil the milk, melt it in the lard, 
sift the flour into a deep basin, make a hole in the center, 
stir in the yeast, dissolved in a little water, then put in the 
milk after it is cool ; let it stand over night without mixing ; 
in the morning mix well and let it rise, and when light, 
work it together again ; when light, roll out the dough until 
one-half inch thick, cut into biscuits or rolls, fold together 
and let them rise again. 

STEPHAINE ROLLS. 

One pint of milk, boiled and made into a custard with 
three eggs ; one tablespoonful of sugar. Let all cool, then 
add one and one-half pints of flour, one-half cup of yeast ; 
when it rises, add one tablespoonful of melted butter, one 
and one-half pints more flour, teaspoonful of salt ; let rise 
again, roll out, bake one-half hour. 

RYE PUFFS FOR BREAKFAvST. 

Add a cupful and a half of milk to one egg, whipped 
up in a tablespoonful of sugar; stir in two cupfuls of rye 
flour, thoroughly mixed with half a cupful of wheat flour. 
Into tliis flour put one and one-half teaspoonfuls of baking 
powder, sifted three times witli the flour. Beat the batter 
hard for a minute before pouring it into the greased gem 
pans. Bake in a quick oven. 



204 THE 3-6-5 COOK BOOK. 

RICE CRUMPETS. 

Scald a pint of milk and when luke warm add half a 
cake of compressed yeast, dissolved in half a cup of water ; 
stir in a cup of freshly-cooked rice that has been well beaten 
while warm to break the grains ; four ounces of melted 
butter, salt and three half pints of sifted flour ; beat hard, 
cover and stand in a warm place until light. They will 
require not more than three hours to rise. Grease large 
muffin rings and bake on hot griddle. Butter and serve 
quickly. 

RAISED SCONES. 
Take dough prepared for raised biscuits; when light, 
roll about an inch thick, sprinkle thickly with currants, 
pressing them into the dough. Bake in a round tin ; score 
almost through the dough in four parts and slightly wet 
these cuttings to prevent their adhering. Pour melted 
sugar on the outside. 

SCONES. 
Make a soda biscuit dough, roll out to one inch in 
thickness, cut in four parts nearly to the bottom, sprinkle 
over currants or very small raisins, put melted sugar on top. 
Eat either hot or cold. 

SHORT CAKES. 

HAM OR OYSTERS. 

One pint flour, two teaspoonfuls baking powder, one- 
half teaspoonful salt; wet with milk just so that the dough 
can be rolled out, and add two tablespoonfuls of melted 
butter; mix this in well, then put on a floured board and 
divide ; roll out thin in two parts the size of a pie plate, 
spread each part with a little melted butter, put them 
together and bake in a quick oven for twenty minutes. 
Separate the cakes, and serve either creamed ham on the 
lower cake or oysters, cover with the other half. 

SODA BISCUIT. 
One quart of flour, two teaspoonfuls of baking powder, 
a lump of butter and lard the size of an egg, one pint of 
milk. Rub the butter and lard into the flour, add one tea- 
spoonful of salt, then put in the milk gradually, roll out the 



BREADS, BISCUITS, ETC. 205 

dough about an inch thick, cut with small biscuit cutter 
and bake in hot oven for ten minutes ; the quicker the 
biscuits are put together, the lighter they will be. 

SALLY LUNN. 
One large cup of mashed potatoes, one pint of milk, 
one pint of water, four eggs, one piece of butter the size of 
a walnut, a little salt, two tablespoonfuls of yeast. Mix to 
a thick batter and let rise before baking. 

TEA CAKES. 

Two pounds of flour, one-fourth pound of shortening 
(butter or lard), one cake of yeast, one egg beaten into the 
dissolved yeast. Make into dough, with warm milk ; let 
rise. Make into flat cakes, let them rise, then bake in hot 
oven. 

BOSTON TEA CAKES. 

Two cups of flour, two eggs, one cup of sweet milk, 
one tablespoonful of melted butter, one teaspoonful of soda, 
two teaspoonfuls of cream tartar. Mix and bake quickly. 

WAFFLES WITH RICE. 
One quart of flour, one quart of sour milk, one tea- 
spoonful of soda, four eggs, one tablespoonful of melted 
butter, three tablespoonfuls of boiled rice. Put the flour in 
a bowl, stir into it the milk, in which dissolve the soda, 
then add the melted butter, then the eggs well beaten, lastly 
add the rice. Have the waftlle iron hot and greased with a 
little piece of salt pork. Sweet milk can be used, the soda 
omitted and one teaspoonful of baking powder substituted. 

RAISED WAFFLES. 
One pint of rich, sweet milk, warm ; mix enough flour 
into the milk to make a batter as thick as for griddle cakes, 
add one-half cake of yeast dissolved in a little warm water, 
one-half teaspoonful of salt ; beat well and let the mixture 
rise over night; do not stir it in the morning, but bake in 
hot, greased waffle irons. 

VIRGINIA WAFFLES— I. 
One teaspoonful of salt, one-half pint of flour, one pint 
of sweet milk, two eggs, one teaspoonful of baking powder ; 



206 THE 3-6-5 COOK BOOK. 

stir milk and yolks together (beat the eggs separately), then 
add slowly the flour, in which sift the baking powder ; 
lastly, fold in the beaten whites. Have waffle irons hot 
and greased wMth a bit of salt pork or butter. 

VIRGINIA WAFFLES— 3. 

One quart of sour milk or buttermilk, one-fourth pound 
of melted butter, six eggs, two cups of flour, one teaspoon- 
ful of soda, one teaspoonful of salt. Put the milk into a 
bowl, add the butter melted, then the flour gradually, dis- 
solve the soda in the milk, add the eggs well beaten, then 
the salt, beat all well together; have the waffle iron hot and 
greased with a little piece of salt pork. 

YEAST— I. 

Three large potatoes, cook them in one quart of water, 
when cooked mash very fine, put with them one-half 
cup of white sugar, two tablespoonfuls of salt, a little cold 
water, add one-third cake of compressed yeast ; when the 
quart of water has cooled, add the potatoes, etc. Set in a 
cool place in summer, a warm place in winter. It will be 
ready for use in twenty-four hours. When fresh yeast is 
needed, and you already have some liquid yeast, one tea- 
cup of the liquid is used in place of the compressed yeast. 

YEAST— 3. 

Five potatoes, boil until tender in one quart of water; 
boil one handful of hops for a few minutes, put them into 
hot potato water; mash, strain over enough flour to make 
a good batter ; when cool add two yeast cakes well dis- 
solved, two tablespoonfuls of salt, two tablespoonfuls of 
sugar, one tablespoonful of ginger. Use one-half teacup- 
ful for bread. 



CAKES. 207 



CAKES. 



GENERAL DIRECTIONS FOR CAKE MAKING. 

All materials for cake must be of the very best. Before 
commencing, see that the oven is right for properly baking 
the cake — one very good test for the right heat, is to place 
in the mouth of the oven a little flour ; if it browns in five 
minutes, the heat is right. Another is to hold the bare 
hand without being inconvenienced in the oven for one 
second ; if the oven is too hot the cake will rise and then 
fall ; if a piece of white paper colors a light brown in five 
minutes after it is put in the oven, the oven is right for all 
rich cakes. Cake made without butter, or with very little 
butter, requires a hotter oven than a rich cake ; thin cakes 
require a hot oven. Never jar the oven while the cake is 
baking. Before commencing to mix the batter, have all 
the materials ready ; the pans greased, the flour sifted 
twice, the granulated sugar sifted, the eggs counted and 
separated. First cream the butter, and add to it the sugar 
gradually. When these are light add the yolks well 
beaten. Where there is not enough butter to make the 
mixture creamy, add a part of the yolks, and after, the 
balance. Then add the milk, then the flour, measured after 
sifting, and in it sift the baking powder, then add the 
flavoring and one saltspoonful of salt ; lastly the whites 
beaten until stiff. These should be folded into the batter. 
In mixing cake an upward beating motion is better than 
stirring, as more air is introduced into the mixture. If the 
cake is not to be iced, a thin sprinkle of powdered sugar 
over the batter, just before baking, and when in tins will 
give a smooth surface. Sponge cake should have coarse 
granulated sugar sprinkled over the batter. To know if 
the cake is done stick a broom straw into the cake, if it 
comes out clean, the cake is done. All fruit should be 
lightly floured, and stirred into the batter at the last. 



2oS THE 3-6-5 COOK BOOK. 

MEAvSUREMENTS. 

Exactness in measuring is absolutely necessary. 

When a receipt calls for a ''cupful of anything," it 
means one-half a pint, tin measures holding just this 
amount can be purchased at any house furnishing store. ' 

Loaf cakes require about an hour to bake. Layer 
cakes and small cakes about twenty-five minutes. 

ALMOND CAKE. 

ONE HOUR TO BAKE. 

One pound of flour, one pound of sugar, one pound of 
seeded raisins chopped, three-fourth pound of butter, one 
cup of thin sour cream, four eggs, one nutmeg, rind and 
juice of one lemon, one teaspoonful of cloves, one teaspoon- 
ful of soda, one wine glass of wine or brandy, one cup of 
almonds blanched and chopped fine. Beat butter and sugar 
together, add the milk eggs beaten separately, spices, 
lemon, cream, soda, dissolved in a little warm water; the 
wine, flour and almonds. Bake in three tins ; when baked, 
ice with the following mixture : Two eggs, whites only, 
the juice of one lemon, one cocoanut grated, one pound of 
raisins, one cup of blanched and chopped almonds; beat 
the eggs with one-half teacup of sugar, add the lemon juice 
then add a little more sugar — just enough to enable you to 
spread the mixture on the cakes ; then put on this frosting 
the grated cocoanut, then a layer of the raisins, put the 
raisins into boiling water a minute before using them ; 
then a layer of the almonds, then a layer of the frosting. 

ANGEL CAKE. 

ONE HOUR TO BAKE. 

Beat the whites of eleven eggs to a stiff froth ; sift into 
them a little at a time, ten ounces, or one and one-half 
tumblers of powdered sugar, mixing carefully and lightly 
then sift five ounces, or one tumbler of flour four times, add 
a level teaspoonful of cream of tartar to the flour, sift it 
again, and then sift into the eggs and sugar a little at a 
time, mixing it carefully and lightly ; when all the flour is 
used, add a teaspoonful of vanilla essence to the cake and 
put it into a new tin cake pan or mold, not buttered or 
lined. Bake it in a moderate oven about three-quarters of 



CAKES. 209 

an hour, testing it with a broom straw ; when the straw 
comes out clean, the cake is done. Let the cake cool 
gradually in the mouth of the oven with the door open. 
When the cake is quite cold loosen it from the sides of the 
pan with a knife and turn it out. The success of this de- 
licious depends upon preserving its lightness. If the 
eggs are beaten quite stiff, and the flour and sugar very 
carefully sifted and stirred in, it will be light. Do not 
open the oven for fifteen minutes after the cake has been 
put into it. 

BLACK CAKE. 

Bake Black Cake in a porcelain baking dish, if possible. 
The cake baked in a tin often becomes very dry and hard 
outside, from the long time necessary to properly bake it. 

Put into the crock with black cake, a thick slice of 
bread ; when very stale, another slice ; this will keep the 
black cake fresh and moist. 

BLACK CAKE-i. 

One pound of sugar, one pound of butter, one pound 
of flour, four pounds of raisins, four pounds of currants, one 
pound of citron, twelve eggs, two wine glasses of wine, two 
wine glasses of brandy, one tablespoonful of cloves, cinna- 
mon, molasses, one nutmeg. Bake three hours. 

Mix the butter and sugar together until light, then add 
the yolks of the eggs beaten light, then the flour, then the 
whites beaten very stiff, then the fruit (retain a little of the 
flour to sprinkle over the fruit), then the spice and 
liquor. 

BLACK CAKE-2. 

Five pounds of raisins stoned, three pounds of currants, 
two pounds of citron chopped fine, one pound of butter, one 
pound of sugar, one pound of flour, ten eggs, two ounces of 
cinnamon, three nutmegs, one ounce of cloves, one ounce of 
mace, two glasses of whiskey, two glasses of wine. This 
recipe makes three loaves ; bake four hours. Mix the butter 
and sugar together until light, then add the yolks of the 
eggs beaten light, then the flour, then the whites beaten 



3IO THE 3-6-^ COOK HOOK. 

very stiff, then the fruit (retain a little of the flour to 
sprinkle over the fruit), then the spice and liquor. 

CARAMEL CAKE. 
Make a custard of eight tablespoonsfuls of grated choco- 
late, yolk of one egg, one-half cup of sweet milk, one cup of 
sugar; boil all together and add one tablespoonful of vanilla 
wheri cold. 

PART SECOND. 

One cup of brown sugar, one-half cup of butter; yolks 
of two eggs, one-half cup of sweet milk, two and one-half 
cups of flour, two teaspoonfuls of baking powder; beat well 
together, and then add the custard and beaten whites of 
three eggs. Bake in layers nnd put together with caramel 
filling. 

CARAMEL FII.LING. 

Three cups of brown sugar, two cups of cream, two 
tablespoonfuls of butter; cook until thick, and try in water. 
Water can be used instead of cream. 

BREAD CAKE. 
One cup of butter, two cups of powdered sugar ; work 
these together until very light, then add two tablespoonfuls 
sweet cream, three eggs well beaten. Take two cups of 
very light bread dough, work into it with your hand until 
all is mixed smoothly, the above mixture, then add one 
pound of stoned raisins, one-half teaspoonful of cloves, one 
teaspoonful of cinnamon, one-half a nutmeg, one small tea- 
spoonful of soda dissolved in a little water, one glass of 
brandy; let all raise twenty minutes before baking. 

BLUEBERRY OR WORTLEBERRY CAKES. 
One-half cup of butter, one and one-half cups of sugar, 
four cups of flour, one cup of milk, two eggs, one teaspoon- 
ful of saleratus, two teaspoonfuls of cream of tartar, two cups 
of berries. Mix butter and sugar together, add the eggs 
beaten together, then the milk, then the saleratus dissolved 
in a little milk, then the flour, in which sift the cream of 
tartar, lastly add the blue berries. Bake in a shallow tin 
and serve warm. 



BRANDY SNAPS. 
One pound of flour, three-fourths pound of sugar, one 
pint of molasses, five ounces of butter, one-fourth ounce of 
po\vdei-ed ginger. Make the molasses hot, melt the butter 
in it, mix the flour, ginger and sugar in a basin, stir the 
molasses and butter into it. Leave this mixture until the 
next day, then roll out very thin, cut into rounds, and bake 
on well-floured tin. 

CHOCOLATE CUSTARD CAKE. 

Break two eggs in a large cup, and fill the cup with 
cream, and beat well together. Mix one cup of sugar, one 
tablespoonful of butter, one and one-half cups of flour, two 
teaspoonfuls of baking powder, well together, then add the 
cream and eggs, bake in two tins, like jelly cake ; when 
baked put between the layers a thick chocolate custard. 

For the custard take half pint of milk, one square of 
chocolate grated, one teaspoonful of cornstarch, two eggs, 
put the milk in the double boiler; when boiling add the 
cornstarch dissolved and a little cold milk, the eggs well- 
beaten, half a saltspoonful of salt, and the chocolate ; stir 
carefully; when thick remove from fire, add half teaspoon- 
ful of vanilla. When cold, spread on the cake. 

CHOCOLATE CAKE. 
One cup of butter, two cups of sugar, three cups of flour, 
one cup of milk, six eggs, whites only, three teaspoonfuls 
baking powder, one teaspoonful vanilla. Mix the butter 
and sugar together until very light, then add the beaten 
whites, then the flour and baking powder, and the milk and 
vanilla, bake in jelly cake tins. 

CHOCOLATE FILLING. 

One-half cake of bakers' chocolate, one-half pint of 
milk, one egg, two cups of sugar; stir the grated chocolate 
melted, into the milk, then the sugar and egg; let it thicken 
on the fire. When cool, spread on the cake. 

CHOCOLATE COOKIES. 
Two and one-half cups of powdered sugar, tiiree-fourths 
cup of flour, one bar leakers' chocolate melted, four eggs, 
one and one-half teaspoonfuls of baking powder; bake in 



212 THE 3-6-5 COOK BOOIl 

long pan in a slow oven and when done, cut into squares. 
When spreading the batter it will facilitate matters to 
wet the knife frequently in hot water to prevent the dough 
adhering to it. The cookies are better the second day. 

CLOVE CAKE. 
One and one-fourth pounds of flour, one pound of 
sugar, one-half pound of butter, one teaspoonful of soda, 
four eggs, one teacup of cream, one tablespoonful of cloves, 
two tablespoonfuls of cinnamon, one tablespoonful of nut- 
meg, two wine glasses of wine. Mix the butter and sugar 
together, then the yolks well beaten, then the cream and 
soda, then the flour, spices, wine and flour. Bake one hour. 

COCOANUT CAKE. 
One pound of grated cocoanut, one pound of sugar, 
one-half pound of butter, one-half pound of flour, six eggs, 
two teaspoonfuls of baking powder ; mix butter and sugar 
together, until light ; then add the yolks, well beaten, then 
the flour, in which put the baking powder; then add the 
grated cocoanut ; lastly the whites beaten until stiff; bake 
in shallow tins, ice when cold; reserve one-fourth of the 
cocoanut to put into the icing. 

CUP CAKE. 
One cup of butter, two cups of sugar, three cups of 
flour, four eggs, one cup milk, two teaspoonfuls of baking 
powder, one nutmeg, two tablespoonfuls of brandy; beat 
butter and sugar together, add the eggs; then the milk, 
powder, spice, flour, brandy. 

LITTLE CUP CAKES. 
One cup of sugar, one-fourth cup of butter, two eggs, 
one-half cup of milk, one and one half cups of flour, one 
teaspoonful of baking powder, a little salt, flavor with 
vanilla or lemon. Beat butter and sugar together, add the 
yolks, then the milk, then one-half the flour with the bak- 
ing powder, then the whites well beaten, with the balance 
of the flour; bake in little tins, and ice the cakes. 

CUSTARD CAKE. 
Seven tablespoonfuls melted butter, two cups of sugar, 
one-half cup of flour, two teaspoonfuls baking powder, one- 



CAKES, 



213 



half cup of corn-starch, one-half cup of milk, four eggs, 
juice of one lemon. Mix butter and sugar together, add 
the yolks well beaten, then add the flour in which you put 
the baking powder, then add corn starch, then the milk, 
then the whites well beaten, then the lemon. Bake in 
jelly cake tins. 

CUSTARD FOR CAKE. 

One cup sweet milk, two tablespoonfuls sugar, one 
tablespoonful corn-starch, two eggs, flavor with vanilla. 
Make the custard in a double boiler ; when cool, put on the 
cake layers. 

COLD WATER CAKE. 

One cup of butter, two cups of sugar, three and three- 
fourths cups of flour, two cups of raisins chopped fine, one 
cup of cold water, three eggs, one teaspoonful of cloves, 
one teaspoonful of soda sifted iiito the flour. Stir butter 
and sugar together, then add the spices, then the yolks, 
then the flour, then the water, last of all the whites, 
beaten very light. Bake one and one-half hours. 

COOKIES. 

Mix a scant teaspoonful of soda with one-half a nutmeg 
into three-fourths of a cup of butter, and four cups of flour. 
Mix together until light, one and one-half cups of sugar 
and three eggs, add the flour and butter. Flour the board, 
roll out the mixture very thin and cut into rounds with the 
cutter. 

CORN-STARCH CAKE. 

One-half pound of corn-starch, one-half pound of flour- 
one-half pound of butter, one pound of sugar, six eggs, 
one-half teaspoonful of soda, one teaspoonful of cream 
tartar, one small cup of milk. Dissolve soda in a little 
vinegar, mix butter and sugar together until light, then add 
the yolks well beaten, then the milk, then the flour, then 
the corn-starch ; put the cream of tartar into the flour, then 
add the soda, lastly fold in the whites, which should be 
very light. 



214 ''"^'^ 3'^'5 COOK BOOK. 

CRULLERS. 
Four eggs beaten separately, one cup of milk or cream, 
one cup of butter, two cups of sugar; mix the butter and 
sugar together, put one teaspoonful of soda in the milk 
and two of cream of tartar in the flour. Use flour sufficient 
to roll out one-third of an inch in thickness. Fry in hot, 
deep lard. 

SOUR CREAM CAKE. 
One cup sour cream, one and one-half cups sugar, three 
cups flour, one small teaspoonful of soda, three eggs ; mix 
all together quickly and bake. 

DELICATE CAKE. 
Two cups powdered sugar, one-half cup butter, three 
cups flour, three-fourths cup milk, two teapoonfuls baking 
powder, six eggs — whites only. Cream the butter and sugar 
together, then add the milk, then the flour, in which put 
the baking powder, lastly the eggs ; flavor with eitlier lemon 
or almond extract. 

DEVIL CAKE. 
One cup of grated chocolate, two-thirds cup of dark 
brown sugar, one-half a cup of sweet milk, one egg— yolk 
only ; mix these together and cook in the saucepan until 
thick, then cool and add one teaspoonful of vanilla. Take 
one cup of brown sugar, one-half a cup of milk, one-half 
a cup of butter, two eggs, two cups of flour, one spoonful 
of soda, dissolved in the milk ; beat butter and sugar 
together, add the milk, eggs and flour, then add the cream 
mixture (when it is cool), and bake in square shallow tins; 
when baked, ice it with an icing made as follows : Two 
cups of coflFee sugar, one-fourth cake of chocolate, one cup 
of boiling water, one-half a tablespoonful of butter ; boil 
these together until the mixture thickens a little, then remove 
from the stove and stir until it is thick enough to sjoread 
nicely over the cakes; place the two layers together. 

SOFT GINGER BREAD. 
One and one-half teacupfuls of molasses, one-half tea- 
cupful of brown sugar, one-half teacupful of sour cream, 
one-half teacupful of sour milk, one-half teaspoonful of salt 



CAKES. 315 

two teaspoonfuls of soda, one teaspoonful of ginger, one tea- 
spoonful of cinnamon, one egg, beaten well, flour enough 
to make a batter, not a stiflf batter. Mix all well together 
and bake in shallow tins. 

GINGER SNAPS. 
Let one cup of molasses come to a boil, then add one 
teaspoonful of soda, let this cool. Mix one cup of butter, 
three-fourths cup of sugar, two eggs, well beaten together; 
add the molasses and two tablespoonfuls of water, one tea- 
spoonful of cinnamon, two tablespoonfuls of ginger, one- 
half teaspoonful of cloves, one-half teaspoonful of allspice, 
add enough flour to the mixture so that it can be rolled out 
very thin ; cut into rounds with cutter. 

GOLD CAKE. 
One cup of sugar, three-fourths cup of butter, two cups 
flour, one-fourth cup of milk, one teaspoonful of baking 
powder, eight eggs— yolks only. Beat sugar and butter 
together, add the yolks, then the milk, then the flour, in 
which sift the baking powder and a little nutmeg. 

DROP CAKES. 
One pound of flour, take out three tablespoonfuls, one 
pound of sugar, one-fourth pound of butter, one-fourth 
pound currants, two gills of sweet milk, one and one-half 
teaspoonfuls of baking powder, five eggs. Cream the butter 
' and sugar, add one-half the milk, the yolks beat well, then 
the rest of the milk, then the flour in which the baking 
powder should be sifted, then the whites of the eggs, a little 
salt. Butter a large pan, drop the batter on in teaspoonfuls, 
sprinkle some currants on each one and bake ; as these little 
cakes run together, they must be broken apart when taken 
from the oven. The batter for these cakes will keep a week 
in a cool place. 

DOUGHNUTS. 
One scant cup of butter, one and one-half cups of sugar, 
beat these together until light, then add two cups of 
milk, two eggs beaten light, and half of a yeast cake 
dissolved in a little water, half a nutmeg grated and flour 
enough to make a dough. Let the dough rise; it must be 



3.l6 THE 3-6-5 COOK BOOK. 

as soft as it can be handled. When light, roll it out to half 
an inch in thickness, cut into small balls; let these rise, 
then fry in deep, hot fat. 

FEDERAL CAKE. 

One pound of flour, one pound of sugar, one-half pound 
butter, one pound of fruit, one cup of sour milk, one tea- 
spoonful of soda, one gill of wine, one gill of brandy, four 
eggs, one nutmeg; one pound of blanched almonds can be 
used in place of fruit. Mix butter and sugar together, add 
the milk, the flour, the eggs, spiced wine, soda, dissolved in 
a little warm water, then the flour. 

FIG CAKE. 

Two cups of sugar, one cup of butter, one cup of sweet 
milk, three cups of flour, one pound of sliced figs, two tea- 
spoonfuls of baking powder, eight eggs (whites only); 
flavor with vanilla, a little salt. Take some of the flour to 
sprinkle over the figs. Mix butter and sugar together, add 
the milk, then the flour, in which sift the baking powder, 
then the whites beaten stiff, then the figs and vanilla. 

FRIED CAKES. 
Two well beaten eggs, one small tablespoonful of melted 
butter or lard, one cup of sugar, one pint of sweet milk, 
one quart of flour, three teaspoonfuls of baking powder. Mix 
the butter and sugar together, add the eggs, the milk, the 
flour, in which the baking powder is to be sifted ; fry in 
very hot lard. 

WHITE FRUIT CAKE. 
Cream one pound of butter and one pound of powdered 
sugar together ; add the beaten yolks of ten eggs and one 
pound of sifted flour with two teaspoonfuls of baking 
powder. Slice one and one-half pounds of citron ; let it 
stand in a warm room for several hours. Blanch a pound 
of almonds and grate one cocoanut ; add to the batter, with 
the stiffly beaten whites of the eggs. Line a cake pan with 
greased paper, turn in the mixture and set in a- moderate 
oven. Bake slowly for two hours; when cold, ice with 
cocoanut frosting. 



CAKKS. 217 

IMPERIAL FILLING FOR WHITE, CUP OR POUND CAKE, BAKED 
IN LAYERS. 

One cup sour cream, half cup of powdered sugar, one 
teaspoonful of vanilla, or sherry, one pound of blanched 
almonds chopped fine. Whip the cream and the sugar, a 
little at a time, add the flavoring ; put this mixture between 
the cake layers. 

HICKORY NUT CAKE. 
One and one-half cups of sugar, one-half cup of butter, 
three-fourths cup of milk, two cups of flour, whites of four 
eggs, two teaspoonfuls of baking powder, one cup of hickory 
nuts. Beat butter and sugar together until light, then add 
the milk; then the flour, in which sift the baking powder; 
then add the whites beaten until stiff, last the hickory nuts ; 
bake in two shallow pans. 

HERMITS. ■ 
One and one-half cups of sugar, one cup of butter. 
Sugar and butter stirred to a cream, three eggs well beaten 
together, one-half cup New Orleans molasses, one teaspoon- 
ful of soda, dissolved in two teaspoonfuls of cold water, one 
cup of seeded and chopped raisins, one cup of currants, one 
teaspoonful of mixed spices, cinnamon, nutmeg. Bake in 
small cakes by dropping in spoonfuls on a buttered tin. 

SOFT ICING. 
One-half pound of powdered, sifted sugar, one table- 
spoonful of boiling water, one tablespoonful of fruit juice. 
Must spread at once on cake. 

ICING FOR CAKE. 
White of an egg, one tablespoonful of lemon juice, one 
tablespoonful of vanilla, one cup of powdered sugar. Mix 
together and spread on the cake. 

BOILED ICING. 
One cup of granulated sugar, one-half cup of boiling 
water, boil from five to ten minutes or until the sugar spins ; 
beat the white of one egg very light, add the boiling sugar 
slowly, and keep beating for at least five minutes to insure 
smoothness. 



3l8 THE 3-6-5 COOK I'.OOK. 

LEMON ICING. 
The juice of one lemon, siir into it powdered sugar 
enough to form a soft paste. Spread on the cake. 

JUMBLES. 

One-half pound of butter, one pound of sugar, three 
eggs, a little salt, flour enough to make a paste that will roll 
out very thin. Beat butter and sugar together until light, 
then add the eggs, salt and flour. Cut with cutter with a 
hollow center. 

JELLY CAKE. 
One cup melted butter, three cups of sugar, one cup 
sweet milk, four and one-half cups flour, six eggs. Stir 
butter and sugar together, add the milk, then the yolks well 
beaten, then the flour, then the whites, l^ake in tins, and 
when the layers are cold spread each layer with jelly. 

LAYER CAKE. 
One-half cup of butter, two cups of sugar, one cup of 
sweet milk, three scant cups of flour, three eggs, three tea- 
spoonfuls of baking powder ; bake in four layers. Put 
whipped cream on each layer. Beat the butter and sugar 
together until very light, then add the yolks well beaten, 
then the milk, in which dissolve the soda, then the flour, in 
which sift the cream of tartar; lastly, add the whites well 
beaten and the lemon juice. 

LADY FINGERS 
One pound of sugar, ten eggs, one-half pound of flour, 
one lemon ; beat the yolks of the eggs and the sugar 
together until the mixture looks foamy and creamy, then 
add one-half of the whites beaten very stiffly ; then add the 
flour, then the balance of the whites, then the lemon juice. 
Bake in quick oven. For the lady fingers, pour the above 
mixture into a pastry boat, or on brown paper, three 
inches apart ; dust with granulated sugar. To remove, wet 
the back of the paper. 

LADY CAKE. 
One pound of sugar, three-fourths pound of flour, six 
ounces of butter, fourteen eggs, (whites only,) almond 



CAKES. 3IC) 

flavoring. Mix butter and sugar togetlier until light , add 
one-half of the whites beaten very light, then the flour, then 
balance of whites and flavoring. 

LITTLE CAKES. 
One-half cup of butter, one and three-fourths cups of 
sugar; cream together. Two eggs, one-half cup of milk, 
about two cups of flour, or enough to make good cake bat- 
ter, two teaspoonfuls of baking powder, nutmeg and one 
cup of currants. This makes eighteen little cakes. 

FROSTING FOR LITTLE CAKES. 

One cup of sugar and one-half cup of water boiled 
together until it strings; beat while hot into the white of 
of one egg beaten stiff. 

LOAF CAKE. 
One quart of flour sifted before measuring, one pint of 
sugar (A is best) ; one-half pound of butter, three eggs, two 
gills of cold water, one-half a grated nutmeg, three tea- 
spoonfuls of baking powder; cream the butter and sugar 
together, add the yolks well beaten, then the cold water and 
nutmeg. Sift the baking powder into the flour, add to the 
mixture, and lastly add the whites well beaten. Bake in 
two well greased tins; have a good quick oven. Be care- 
ful not to jar the cake while it is baking; bake for thirty 
minutes; test with a broom whisp. You can ice the cake 
or use it plain. 

MAPLE SUGAR CAKE. 
Prepare the batter the same as for chocolate cake. 

MAPLE SUGAR FILLING FOR CAKE. 

One and one-half pounds of maple sugar, two eggs, 
(whites), one tablespoonful of water; boil the sugar and 
water together until it threads or spins, then stir into the 
well beaten whites slowly. 

MACAROONS. 

One-half pound of almond paste, four whites of eggs, 
three-fourths pound of sugar. Mix eggs and paste gradu- 
ally, add sugar, beat well till very light. Butter a pan, 



230 THE 3-6-5 COOK BOOK. 

drop on the paste in spoonfuls, sift sugar on. Bake in a 
moderate oven twenty minutes. First sugar, then paste 
and a little egg. 

MADELAINES. 

One-half pound of butter, one-half pound of sugar, one- 
half pound of tlour, four eggs. Beat the butter and sugar 
together until light, add the yolks well beaten, then the 
flour ; lastly, the whites beaten until stiff. Bake in small 
tins. 

NUT CAKES. 
One cup of butter, two cups of sugar, three cups of 
flour, three-fourths cup of milk, one-half cup of wine, five 
eggs, spices, two teaspoonfuls of baking powder, one cup 
of raisins, one cup of nuts (chopped). Mix the raisins and 
nuts and dredge with one-half cup of flour. 

ORANGE CAKE. 
Two cups of sugar, one half cup of water, five egg 
yolks, and whites of three, juice and rind of two oranges, 
two cups of flour, one teaspoonful baking powder, a little 
salt. Bake on jelly cake tins, and put between and on the 
top of each layer when baked, a frosting made of the 
whites of two eggs beaten very stiff, and the juice of one 
orange, and two cups of sugar. 

PORK CAKE. 
One pound of fresh or salt fat pork, chopped very fine, 
one pound of raisins, stoned ; one pound of currants, one-half 
povmd of citron, chopped fine; one quart flour, one pint of 
brown sugar, one pint of boiling water, one-half pint of 
New Orleans molasses, two teaspoonfuls of nutmeg, one 
teaspoonful of mace, two teaspoonfuls of cinnamon, one 
teaspoonful of cloves, one lemon, juice and rind ; one table- 
spoonful of soda dissolved in two teaspoonfuls of boiling 
water. Pour the boiling water on the pork, stir until it is 
melted, then strain it through a sieve ; add the sugar, 
molasses, spices and one-half of the flour, reserving a little 
to mix with the fruit ; then add the soda, then the rest of 
the flour and the fruit. Have your pans greased and lined 
with paper, the paper needs no grease. Bake in three 



CAKES. 221 

loaves; after three-fourths of an hour try with a clean 
broom straw, if done the straw will come out dry. 

A PLAIN CAKE, TO BE EATEN WARM OR 
WHILE FRESH. 
One cup of sugar, one-half cup of butter, one and one- 
half cups of flour, two-thirds of a cup of milk, one egg, one 
and one-half teaspoonfuls of baking powder, one saltspoon- 
ful of salt, one cup of stoned raisins or currants. Beat 
butter and sugar together, then add the egg well beaten, 
then the milk and the flour in which sift the baking powder, 
then the fruit. Bake in one loaf. 

POUND CAKE. 
One pound of butter, one pound of sugar, one pound 
of flour, ten eggs, one nutmeg, if liked. Cream the butter 
and sugar, add the yolks well beaten, then part of the flour, 
then part of the whites beaten stiff, then the rest of the 
flour and the whites. This batter by beating for thirty 
minutes, after it is all well mixed, will keep for several 
days or even weeks if kept covered and in a dry, cool place ; 
only when it is required do not even stir it, but just bake 
as it is — in little tins or in large ones. 

SOFT CAKES. 
Two cups of sugar, one and one-half cups of butter, 
three cups of flour, one teaspoonful of soda, two teaspoon- 
fuls of cream of tartar, eight eggs. Beat the whites and 
yolks separately ; beat the butter and sugar together ; to 
this add the yolks ; stir in part of the flour with cream of 
tartar, and add the whites. Dissolve the soda in a little 
warm water, and add. Bake in small tins. 

SPICE CAKE. 
One pound of brown sugar, one pound of flour, one- 
half pound of butter, four eggs, one teacupful of sweet 
milk, one-half teaspoonful of soda, one teaspoonful of cream 
tartar, one teaspoonful of cloves, one teaspoonful of cinna- 
mon, one half nutmeg. 

SPONGE CAKE-i. 
One pound of sugar, one-half pound of flour, ten eggs, 
one lemon, juice and rind. Grate the lemon, beat the 



323 THE 3-6-5 COOK BOOK. 

whites very stiff"; beat yolks and sugar together, add half 
of the flour, then half of the whites, then the flour, then 
the whites and lemon. Bake very quickly. 

SPONGE CAKE— 3. 
Four eggs, two cups sugar, two cups flour, two tea- 
spoonfuls baking powder, one-half cup cold water, juice of 
one lemon ; add the water after the flour, a little salt. Beat 
the eggs and sugar together, add the flour with the baking 
powder, then the water, lastly the lemon. 

ENGLISH PLUM CAKE. 

(SHEOPSHIRE.) 

One pint of milk, one teacup of sugar, four dunces of 
butter, flour enough to make a soft sponge, as for bread, 
with one-half cake of yeast. Put the sugar dry into the 
flour, melt the butter, pour in the milk and set sponge to 
rise. In the morning add any fruit you wish — one full cup, 
Currants washed and dried, one cup of raisins, one-half 
cup of cut citron, a little cloves and cinnamon. Knead it 
up as stiff as for bread; when light, bake in slow oven. 
When done, wrap in a damp cloth ; keep a damp napkin 
under the loaf. 

QLIEEN CAKE. 
One pound of flour, one pound of sugar, three-fourths 
pound of butter, five eggs, one teaspoonful of baking 
powder ; simmer together one half a nutmeg, one wine glass 
of wine, one wine glass of brandy, one wine glass of cream. 
Beat the butter and sugar together until light, add the yolks 
beaten light, then one-half of the flour, in which sift the 
baking powder, one pound of raisins stoned, one pound of 
currants, then the remaining flour and the brandy, cream 
and sherry mixed together, which should be cool, then the 
whites beaten very light. Bake in two tins lined with 
buttei-ed paper. 

FRENCH SANDWICH. 

One-half pound of butter, one-half pound of sugar, 
one-half pound of flour, five eggs. Beat butter and sugar 
and yolks well together and the flour, and then the whites 
beaten very stiff"; this makes a very soft mixture. Bake in 



CAKES. 223 

tins with straight sides, and the cakes must be left in the 
tins until needed. Spread a thin layer of the cake mixture 
on the bottom of the baking tin, which must be well greased ; 
on this put a layer about an inch thick of stoned raisins and 
currants, chopped figs and citron all well mixed together, 
then pour the remaining cake batter over this as evenly as 
possible ; the larger part of the batter should be put on top, 
as it runs into the fruit ; bake in a moderately hot oven. 
This cake is so rich that it cannot be handled for twenty- 
four hours, and then should be put on a flat board or a flat 
surface. Cut into squares like a sandwich. 

SUNSHINE CAKE. 
Whites of eleven eggs, yolks of six eggs, one and one- 
half cups of powdered sugar, measured after sifting ; one cup 
of flour one teaspoonful of cream tartar. Beat whites until 
light, add the sugar, then the yolks well beaten, then add 
the flour. Bake like angel cake. 

SPANISH BUNS. 
One pound of flour, one-half pound of butter, one-half 
pound of sugar, four eggs, one pint of milk, one-half nutmeg 
one glass of wine, one cup of yeast or one cake of com- 
pressed yeast, one cup of currants, a little soda. Put the 
flour in a bowl, stir in the milk in which the butter has 
been melted, add the sugar, the eggs well beaten, the nut- 
meg, wine, the soda dissolved in a little water, the currants, 
lastly tlie yeast. Mix all well together and set to rise in the 
pans before baking ; the pans must be shallow ones. 

VELVET SPONGE CAKE. 
Two cups of sugar, five eggs, one cup of boiling hot 
water, two and one-half cups of flour, one tablespoonful 
of baking powder. Beat the yolks a little, then add sugar 
and beat fifteen minutes, then put in the whites very firmly 
beaten, then add the boiling water, then the flour. 

WASHINGTON CAKE. 

One cup of sugar, one cup of flour, butter the size of 

an egg, four eggs, one teaspoonful of baking powder. Mix 

the sugar and butter together, add the flour and eggs. 

Bake in jelly cake tins and spread when cold with this 



224 '^^^^ 3"^"5 COOK BOOK. 

custard : Juice of one lemon, one cup of sugar, one egg 
beatenvery light, two grated apples, cooked together. 

WHITE MOUNTAIN CAKE. 
One pound of sugar, one pound of flour, one-half 
pound of butter, six eggs, one teaspoonful of soda, two 
teaspoonfuls of cream tartar, one cup of sweet milk, lemon. 
Bake like jelly cake. Spread frosting on each layer and 
pile. Beat butter and sugar together until light, add yolks 
well beaten, then the milk, in which dissolve the soda ; then 
the flour, in which mix the cream tartar, then the whites. 

PLUNKETS. 
One pound of butter, one pound of sugar, twelve eggs, 
three-fourths pound of corn-starch, one-half pound of flour, 
one tablespoonful of vanilla sugar. Beat sugar and butter 
together until light, add the yolks beaten, then the flour, 
then the whites well beaten, then the vanilla sugar. Bake 
in small tins. 

SILVER CAKE. 
Two cups of sugar, one-lialf cup of butter, eight eggs 
(whites only), two and one-half cups of flour, one and one- 
half teaspoonfuls of baking powder, three-fourths cup of 
sweet milk, one lemon (juice). Beat sugar and butter 
together until light, add the milk, then the flour, in which 
sift the baking powder, then the lemon juice, lastly, the 
whites beaten very stiff. 

PRINCE OF WALES CAKE. 
One cup of brown sugar, one-half cup of butter, two 
and one-half cups of flour, three eggs (yolks) ; use the 
whites for frosting ; one cup of sour milk, two tablespoon- 
fuls of molasses, one-half teaspoonful of cinnamon, one-half 
teaspoonful of cloves, one-half nutmeg, one teaspoonful of 
soda, one-half pound of raisins chopped fine, one-fourth 
pound of citron cut fine. Mix the butter and sugar together 
until light, add the yolks well beaten, then the sour milk, 
then the flour, then molasses, then the soda dissolved in a 
little warm water, then the spices, lastly the fruit. Bake 
like jelly cake and then put together with boiled frosting. 



CAKES. 335 

SAND TARTS-BERMUDA. 

One pound of sugar, one pound of flour, one-half 
pound of butter, one-half cup of sweet milk, one teaspoon- 
ful of baking powder sifted with the flour, two eggs, leave 
out the whites. Stir butter and sugar, add flour, milk and 
yolks; work until smooth. Roll out a little of the dough 
at a time quite thin, cut with a knife in squares. Mix one- 
half pound of blanched almonds, one-half cup of granulated 
sugar, one-half cup of cinnamon ; wash the cakes with this 
mixture and the whites well beaten. Bake quickly. 

ROYAL ICING. 
Use the best confectioner's sugar, sift it until perfectl}^ 
fine. Take the whites of two eggs, beat them slightly, 
then add the sugar gradually, adding a little lemon juice 
from time to time. A very little corn-starch improves this 
icing. When the icing is perfectly smooth and will spread 
on the cake without running, it is ready for use, and should 
be used at once. Place a lump on the center of the cake 
and spread it over the cake with a palette knife ; dip the 
knife every now and then into cold water, then ice the sides 
of the cake, commencing at the bottom. 

ALMOND ICING. 
Grind fine one pound of blanched almonds and one 
pound of fine sugar ; pound both together on a mortar ; add 
enough white of egg to make all into a soft paste. Beat 
well, add one-half teaspoonful of almond flavoring, then 
spi'ead on the cake and cover all with a royal icing. 

FONDANT. 
To make a small quantity, which is better to do at first, 
take one-half pound of loaf sugar, two tablespoonfuls of 
cold water, one-half teaspoonful of cream tartar ; place in 
a perfectly clean sauce pan and let all dissolve gradually, 
stirring it all the time ; then place the sauce pan on the hot 
fire and boil very fast ; do not stir it, however ; have a cup 
of cold ^yater aften ten minutes' fast boiling, drop into it a 
little of the syrup, if it will roll into a solt ball between 
your thumb and finger it is done, take from the fire and let 
the syrup cool. When cool, beat it hard with a wooden 



326 THE 3-6-5 COOK HOOK. 

spoon until it is a soft, creamy mass. Sliould the fondant 
bcome sugary, return it to the fire and add a few spoonfuls 
of cold water and proceed as before. Keep the fondant in 
a jar until required. When needed, place the jar in a sauce 
pan half filled with boiling water and stir the fondant until 
it is soft, then spread or pour it over the cake or cakes. 
The fondant can be made any desired color by the colorings 
sold for the purpose, and flavored as desired. 



ICE CREAIVl, ICES, MOUSSE. 327 



ICE CREAM, ICES, MOUSSE. 



Always have the mixture to be frozen, cold before 
putting into the freezer ; the ice crushed fine and one-third 
as much salt as ice; when the freezer is well packed in salt 
and ice, pour in a pint of water — this fills in the spaces left 
by the ice and salt, and helps the melting of the ice. Salt 
water at the freezing point is colder than fresh water at the 
same point. A mistake is often made in turning the dasher 
too rapidly; the cream will not freeze until the ice around 
begins to melt ; use plenty of rock salt, turn the crank 
slowly, and the cream will be frozen in about twenty 
minutes. 

APRICOT ICE CREAM. 
Stew two-thirds of a pound of dried apricots in one 
quart of water until perfectly soft, then add three cups of 
sugar; cook until the fruit and syrup look clear, then strain 
through a fine sieve and put on tlie ice to cool. Mix one 
quart of cream and one pint of milk together and whip for 
fifteen minutes ; be sure that the cream is very cold ; then 
add slowly the apricots ; when well mixed place,the mixture 
on the ice for three hours to ripen One-half hour before 
required, freeze. 

BANANA CREAM. 
Peel six bananas and pound them to a pulp; add the 
juice of two lemons and one glass of curacoa, strain and add 
one pint of whipped cream and one-half pound of sugar; 
freeze. 

CAFE PARFAIT. 
One cup of strong coffee, two cups of sugar, one pint 
of cream ; melt the sugar on the stove with a little water- 
about one-half cupful— until it is a rich syrup, then pour in 



328 THE 3-6-5 COOK HOOK. 

the cream; when liot stir in the yolks of four well-beaten 
eggs. As soon as the mixture thickens, remove from the 
fire ; when cool, add one pint of whipped cream, and freeze. 

FROZEN EGG NOG. 

Two quarts of thin cream, two teacups of sugar, five 
eggs, one nutmeg, two wine glasses of rum, one wine glass 
of brandy. Beat the yolks with one cup of sugar until 
light, add the grated nutmeg ; beat the whites with the 
remaining cup of sugar; mix together; pour into the 
freezer ; when partly frozen put in the brandy and rum very 
slowly and beat the mixture well, then add the whites 
beaten stiff. 

MARASCHINO ICE CREAM. 
To one pint of cream add four wine glasses full of 
maraschino, the juice of one lemon and one-half pound of 
sugar. Mix well together and freeze. 

PEACH ICE CREAM. 
One quart of rich cream, two dozen ripe peaches, cut 
into small pieces, sugar the peaches well and let them stand 
for one-half hour, then add them to the cream, and freeze. 

PINEAPPLE ICE CREAM. 
One pineapple grated fine, one cup of sugar, one quart 
of cream, scald one-half of the cream and the sugar; when 
cold, stir in the pineapple and the other half of the cream, 
which mus't be whipped ; then put into the freezer. See 
general directions for freezing. Preserved pineapple is 
very nice; if used omit the sugar. 

VANILLA ICE CREAM. 
One pint of cream, one-fourth pound of sugar, four 
yolks of eggs. Put the cream in a double boiler and let it 
come to a boil, then pour it on the sugar and beaten eggs 
and mix well together ; return to the fire and stir until it 
thickens, then strain and let it cool ; add one teaspoonful of 
vanilla and freeze. A half pint of whipped cream stirred 
into the freezer when the mixture is half frozen may be 
added. The eggs may be omitted. 



tCE CUEAM, ICKS, MOITSSK. 22g 

WHITE GRAPE ICE CREAM. 
One pint of cream, one pint of milk, four eggs, sepa- 
rating the whites and yolks ; two cups of sugar ; beat 
whites. Add the other things together, stir in whites and 
one cup of brandied clierries and white grapes seeded, when 
cream is partly frozen. 

APRICOT ICE. 
One can of apricots, one pint of cream, one pint of 
water, two cups of sugar. Mix fruit, sugar and water; stir 
the cream in, when in freezer. 

CURRANT FRUIT ICE. 
Rub one quart of ripe currants through a fine sieve, 
add one cupful of water made very sweet ; mix with this 
the unbeaten whites of three eggs and freeze, stirring con- 
stantly. 

STRAWBERRY ICE. 
One pint of strawberry juice, one pint of water, one 
pint of sugar, two lemons (juice only), two tablespoonfuls 
of gelatine dissolved. Freeze all together. 

WIESBADEN ICE. 
One quart of milk, one pint of cream, four eggs; beat 
yolks into the cream, add three-fourths pound of sugar; 
freeze partly, then add one can of Wiesbaden or any other 
strawberries, and the whites of eggs well beaten. 

MOUSSE. 
A mousse is made with whipped cream, and is frozen by 
being simply packed into a tin, this tin or mold surrounded 
by cracked ice and salt ; it takes about four pints of coarse 
salt to freeze a two-quart mold. Put the mold into the ice 
and salt, then turn into it the preparation ; stir all the time, 
then cover and let it remain for four or five hours un- 
disturbed. , 

APRICOT MOUSSE. 
Cook one half pound of California dried apricots until 
they are soft, then put them through the sieve; when cool, 
add to them the following ingredients : Beat together one 



230 THE 3-6-5 COOK BOOK. 

and one-half cups of sugar and the yolks of four eggs, place 
on the fire and cook until smooth like custard, carefully 
stirring ; when cooked, remove from the stove and cool, then 
add one pint of whipped cream, and freeze the mixture. 

MAPLE MOUSSE. 

One pint of cream, one small cup of maple sugar, four 
eggs. Put the sugar and beaten yolks of the eggs in a bowl 
and stir together until well mixed ; set this on the stove 
and beat until it looks like custard. Whip the cream until 
stiff; mix all together. Have the ice ready packed around 
the freezer and stir while pouring in the mixture ; let stand 
for four hours. 

PEACH MOUSSE. 

Take one quart of very ripe peaches or canned ones, 
rub them through a sieve, add one pint of sugar, mix these 
together until smooth, then add one quart of whipped 
cream, one wine glass of sherry may be added. Fill the 
mold after it has been packed in the ice and salt, and let it 
stand for four or five hours. 

MOUSSE WITH STRAWBERRIES. 

One quart of strawberries, press them through a sieve, 
then add one-half pound of powdered sugar, beat these 
together until smooth, then add one quart of whipped 
cream. Fill the mold, cover it closely, so as to prevent 
any salt from getting in ; put the mold in a pail filled with 
ice and salt for at least two hours. When ready to serve, 
remove the mold, wash off in cold water or remove the salt 
water ; remove the cover and serve. 

ROMAN PUNCH. 

Three-fourths of a quart of cold water, one pound of 
sugar, juice of three, lemons, rind of one lemon. Cook 
these together, then cool ; when cold put into the freezer 
and freeze. Twenty minutes before serving add one cup 
of rum and one-half cup of champagne or maraschino ; serve 
in cups with whipped cream. 



ICE CREAM, ICES, MOUSSE. 33I 

NESSELRODE PUDDING. 

Take twenty Italian chestnuts, peel them and boil for 
five minutes; peel off the second -skin and then cook them 
slowly with one cup of sugar, until they are tender, then 
drain and press them through a fine sieve. Put four eggs, 
yolks only, in a stew-pan with one-fourth of a pound of 
sugar and one pint of boiled cream ; stir this mixture over 
the fire, but not allowing it to boil until it thickens, then 
put in the chestnut puree and strain all into a basin and add 
one tablespoonful of maraschino ; cook together one small 
cup of stoned raisins, one small cup of currants and one-half 
cup of sugar and one tablespoonful of water ; when cooked, 
drain and let them cool. Pour the chestnut cream into the 
freezer, partly freeze it, then add one-half a pint of whipped 
cream, the raisins and currants ; close the freezer carefully 
and put it into the ice and salt for two hours, to finish 
freezing the cream. Make the sauce with one-half a pint 
of boiled cream, four eggs (yolks), one small cup of sugar; 
stir over the fire until it thickens, strain and add one table- 
spoonful of maraschino. Turn the pudding from the mold 
and pour the sauce around it. 

ICE CREAM WITH CHOCOLATE SAUCE. 

Make vanilla ice cream, and when serving pour over 
each portion some hot chocolate. Make this with any fine 
chocolate, the same as for a beverage, only let it be very 
thick and hot. 



!32 THE 3-6-5 COOK BOOK. 



PASTRY, PIES, AND PUDDINGS. 



Pastry can be made with any good fiour, thougli 
"pastry flour" is more apt to be successful. 

A VERY GOOD PASTRY. 

One and one-half cup of flour, one-fourth cup of lard, 
one-fourth cup of butter, one-half teaspoonful of salt, ice 
water. Wash the butter, dry in a clean napkin, pat into a 
circular piece, add the salt to the flour, then rub into the 
flour the lard. It is better to cut the lard into the flour 
with a knife, moisten the flour to a thick dough with the 
ice-water, place the paste on the board, which sprinkle very 
lightly with flour, roll out the paste, then place on the 
butter and roll it out, fold the paste over, so as to make 
three layers ; turn for three half rounds, pat again, roll out ; 
repeat this three times. To place the butter, put it on the 
lower half of the paste, fold over, press the edges together 
with finger, so as to keep in the air ; turn one side over the 
butter, then the other under. Always roll out from you. 

PUFF PASTE— I. 

Puff paste should be made in a cool place always. 
Take equal quantities of pastry flour and butter. Wash 
the butter well in ice water, work it into smooth ball. 
Mix into the flour one teaspoonful of salt to a pound of 
flour. Make a paste with ice water, work until perfectly 
smooth and stiff, let it rest five minutes. Roll the paste 
out, put the butter on it, fold the paste about the butter 
and roll it out to one-half an inch in thickness, then fold 
over twice, it will then be in four thicknesses ; repeat this 
five times; let the paste rest each time, five ininutes be- 
tween. 



PASTRY, PIES, AND PlTDDIXCiS. 233 

PUFF PASTE— 2. 

One pound of flour, one pound of butter, scant one- 
half pint of ice water, one saltspoonful of salt. Mix the 
flour into dough with the ice water and salt ; reserve a little 
flour for the rolling out of the butter. Knead the dough 
well, and then make it into a ball, which pound with the 
rolling-pin until it is full of blisters, then put the dough on 
the ice for fifteen minutes. Wash the butter in cold water, 
wring it out in a clean napkin until dry, then put it on the 
ice for fifteen minutes. Take the dough, roll it out to one- 
half an inch in thickness; take one-fourth of the butter, 
spread it on one-half of the dough, sprinkle just a little 
flour on it to prevent the rolling-pin from sticking to it, 
fold over the other half and roll it; fold four times, using 
all the butter — let the paste rest fifteen minutes between 
each rolling, then put the paste on the ice to become very 
cold. In winter this is accomplished quickly and well by 
putting the paste out of doors covered; when the paste is 
required, handle it as little as possible, roll it to the re- 
quired thickness at once ; the paste will be lighter and more 
delicate if this is observed ; bear as lightly as possible on the 
rolling-pin. 

BEEF DRIPPING PASTRY. 

Take one pound of flour and one-half pound of beef 
dripping, prepared as directed ; one-half pint of cold water. 
Mix the flour and water into a smooth paste, add one tea- 
spoonful of salt ; roll it out three times, each time place on 
the paste one-third of the dripping in small pieces, roll the 
dripping lightly into the paste — if desired for a fruit pie 
crust, add two tablespoonfuls of sugar. 

BEEF SUET PAS^^RY. 

One-half pound of beef suet, one pound of flour, one- 
half pint of cold water ; take all the skin and shreds from 
the suet, chop it very fine, and rub it well into the flour 
with one teaspoonful of salt, work it all to a smooth paste 
with the water; roll it out to the thickness desired and it 
is readv to use. 



234 THE 3-6-5 COOK BOOK. 

FLEAD PASTRY. 
One pound of flour, three-fourths pound of fresh flead, 
one-half pint of water, one saltspoonful of salt. Take off 
the skin from the flead, cut the flead into thin flakes, rub it 
into the flour, add the salt and water, work all into a 
smooth paste, fold it three times, then beat it well with the 
rolling-pin, roll it out and it is ready for use. This crust 
is very light and makes and excellent crust for apple pies, 
or small tarts. 

A FINE PIE CRUST. 
One pound of flour, one-half pound of butter ; rub the 
flour and butter together while dry— add enough ice water 
to make a dough ; do not knead the dough, but roll it out 
with the rolling-pin four times. Let it stand two hours at 
least before baking. This will be crust enough for four 
pies with top crusts. 

PIE CRUST FOR ONE PIE. 
One coffeecup of sifted flour, one-half cofteecup of lard 
or drippings, rubbed together with one-half teaspoonful of 
salt ; cold water to moisten ; do not make the paste wet ; 
roll out quickly. 

APPLE CHEESE PIES. 
Mix together one-half pound of stewed apples, one-half 
pound of sugar, a little salt, juice of one lemon, four eggs. 
Line a pie plate with pastry and fill with the mixture, bake 
until brown. 

APPLE MERINGUE. 
Stew some apples until soft, add one cup of sugar, a 
little salt and a little nutmeg, strain through a colander; 
when cold, fill the pie tins, which must be lined with pastry, 
and bake; as soon as the pie crust is baked, remove from 
oven. Whip the whites of three eggs until stiff", add three 
tablespoonfuls of sugar and put over the pie ; bake for a 
few moments, or until the meringue is firm. 

APPLE PIE- 1. 
Slice the apples in thin slices, cover the pie tin or plate 
with a crust, which rub over with the unbeaten white of an 



PASTRY, PTKS, AND PUDDINGS. 235 

egg. Put the apples on tlie crust, with one-half a cup of 
sugar, one-half saltspoonful of salt, a few bits of butter, 
one teaspoonful of flour and one teaspoonful of ground 
cinnamon ; then put on the upper crust, bake about forty 
minutes. 

APPLE PIE-3. 

Line a deep pie dish with pastry, cut the apples in thin 
slices, sprinkle them well with sugar, a little nutmeg, salt- 
spoonful of salt, and one tablespoonful of butter broken into 
bits; fill the dish and cover with pastry and bake slowly. 

COCOANUT PATTIES. 

Make some good pufl' paste; line some patty tins, 
grate one cocoanut ; to one-half pound of the cocoanut add 
one-half pound of sugar, two tablespoonfuls of water or the 
milk from the nut, if it is absolutely fresh and sweet ; stew 
the cocoanut for an hour or until it is tender, then cool it ; 
when it is cool, add one teaspoonful of brandy, three eggs 
well beaten, and the rind and juice of one lemon. Fill the 
patty tins with the mixture and bake for fifteen minutes, 

CUSTARD PIE. 

Four eggs, one quart of milk, four tablespoonfuls of 
sugar, one-half teaspoonful of nutmeg, a little salt. Beat 
the yolks and sugar together, then add the milk, then the 
whites well beaten, the nutmeg and salt. Have the pie tins 
lined with pastry, pour in the custard and bake. 

CHERRY PIE-i. 

Line a pie plate with a good pie crust, fill the plate with 
ripe cherries stoned; sprinkle over them a cupful of sugar, 
a few bits of butter and a teaspoonful of flour. Cover with 
the upper crust, and bake. 

CHERRY PIE-2. 

Fill a deep pie dish with cherries which have not been 
stoned, sprinkle thickly with sugar and little bits of butter. 
Cover with a good pastry, and bake. 



33(1 THE 3-6-5 COOK ROOK. 

CHERRY ROLY POLY. 

Make a good baking powder biscuit dough, roll it out 
to one-half inch in thickness, spread it with stoned cherries 
which have been well rolled in sugar, dust over a little flour, 
roll over and over, fasten well the ends, and steam for one 
hour and a half. Serve with sugar and cream. 

CREAM PIE— I. 
One pint of cream brought to the boiling point, two 
tablespoonfuls of cornstarch mixed with one-half cup of 
cream, stir this mixture into the boiling cream, stir until it 
thickens, then remove from the fire and let it cool ; when 
it is cooled add the whites of three eggs beaten very light, 
with three tablespoonfuls of sugar, and one teaspoonful of 
vanilla; when thoroughly mixed, line two pie tins with 
pastry and bake ; when baked, fill with the cream mixture 
and bake until brown or until the custard is set. 

CREAM PIE— 2. 
One pint of milk, bring to a boil, add one egg well 
beaten, one-half cup of sugar, three tablespoonfuls of flour, 
wet with a little cold milk, stir this into the boiling milk 
and continue stirring until it boils ; when cold, flavor with 
vanilla and spread on the pie-crust layers. Make layers of 
paste very thin and short. 

CREAM PIE-3. 
One pint of milk, boil ; when boiling, add two full 
teaspoonfuls of flour, moistened with a little cold milk or 
water ; beat the yolks of two eggs light, with one-half cup 
of sugar, add these to the milk, with one-half tablespoonful 
of butter; stir together until thick, then add one-half tea- 
spoonful of vanilla. Cover the pie-tin with a crust, in 
which prick several little holes, bake ; when done, pour in 
the cream mixture ; when cold, beat the whites of the eggs 
very stiff" with half cup of sugar spread over the pie, and 
slightly brown in the oven. 

CHEESE CAKES. 
One pound of mashed potatoes, one-half pound of butter, 
one pound of sugar, one pound of currants, the juice of one 
lemon and the grated rind, six yolks of eggs and three 



I'ASTKV, PIES, AND PUDDINGS. 237 

whites, one wine glass of brandy, a little salt, a little nut- 
meg, one-half teacup of almonds cut in pieces. Line little 
tins with pastry and fill with the mixture and bake. 

LEMON PIE. 

The grated rind and juice of two lemons, two table- 
spoonfuls of flour mixed to a smooth, soft paste with a little 
cold water ; pour this into two teacupfuls of boiling water, 
stir until smooth on the lire and then place the mixture on 
a cool part of the stove ; add five eggs and two cupfuls of 
sugar well beaten together ; let the mixture cool ; when 
cool, add the rind and juice of the lemons. Line three pie 
tins with pastry, fill with the lemon mixture, and bake; 
spread over each pie when baked a meringue made with 
one egg (white only), beaten until light with one tablespoon- 
ful of fine sugar ; put back into the oven for a few minutes 
until the meringue becomes slightly brown. 

LEMON CHEESE CAKES. 

One-fourth of a pound of butter, one pound of sugar, 
six eggs, the rind and juice of two lemons, and the juice of 
one lemon more. Put all the ingredients into a stewpan, 
carefully grating the lemon rind and strain the juice ; keep 
stirring the mixture over the fire until the sugar is dissolved 
and it begins to thicken ; when it is thick and clear like 
honey it is done. Put it in little jars and keep in a dry 
place. When ready for use, line some little tins with 
pastry and fill them with the mixture and bake ; add sonie 
pounded almonds on the top of each. 

J 
MINCE MEAT-i. 

Eight pounds of beef cooked and chopped fine, sixteen 
pounds of chopped apples, one pound of suet, three pounds 
of raisins, three pounds of currants, three-fourths pound of 
citron, seven pounds of sugar, one-half pound of powdered 
cinnamon, two ounces of cloves, two ounces of allspice, 
one ounce of nutmegs, one saltspoonful of cayenne, one-half 
ounce of mace, two quarts of boiled cider, one quart of 
brandy, one quart of sherry, one glass of currant jelly; 
mix. Mince meat is improved by age. 



338 TJIE 3-6-5 COOK HOOK. 

MINCE MEAT^3. 

Eleven pints of meat and tongue (one fresh tongue and 
six pounds of beef), seven pints of suet, fifteen pints of 
apples chopped, sixteen pints of raisins (eight ground and 
eight whole), eleven pints of currants, four pints of brow^n 
sugar, two pounds of citron ground, one and one fourth 
pounds of candied orange peel, two jars of orange marma- 
lade, juice of four oranges and grated rind of two, two 
cupfuls of mixed spices, salt to taste, ten pints of French 
cooking brandy, seven pints of boiled cider, one table- 
spoonful each of ginger, cinnamon, cloves, allspice, mace, 
ground. More ginger, cinnamon and cloves than of the 
others. Add one saltspoonful of cayenne. 

LITTLE MINCE PIES. 

Line little, plain patty-pies with puflF paste or any 
good pastry, fill them with mince meat, wet the edges of 
the paste and cover the mince meat with more paste and 
bake. Take from the pans before serving. 

ORANGE PIE. 

• Made in the same manner as lemon pie, only substitute 
oranges for lemons. 

ORANGE SHORTCAKE. 

Same as peach short cake, only substituting the oranges 
cut in slices for the peaches. 

PATTIES OR TARTS. 

For twelve tarts or patties cut twenty four rounds of 
pastry with the large cutter ; cut twelve into rings by 
cutting them with the smaller cutter quite through, then 
moisten these with a little cold water on one side and lay 
these on the I'ounds of pastry ; bake from ten to twelve 
minutes ; fill with preserves. 

SWEET PATTIES. 
Fill the patty-cases with sweetened, whipped cream, or 
with preserves with cream on top, or with rich preserves 
alone. 



PASTRY, PIES, AND PUDDlNCiS. 239 

PEACH PIE. 

Line a deep pie dish with good pastry ; peel the peaches 
leaving them whole, add a little water and one cup of sugar, 
a little salt ; cover the dish with pastry and bake, 

PEACH SHORTCAKE. 

Make a baking powder biscuit dough, only add to it 
one tablespoonful more butter ; roll one layer of dough to 
about one-half inch in thickness, spread it lightly with 
melted butter, then roll the remaining half of the dough to 
the same thickness, place over the first and bake ; the two 
layers will come apart when baked. If fresh peaches are 
used, take one quart of peaches, peel and cut tine, and one 
cup of sugar ; let the fruit stand in the sugar for an hour 
before using, then spread the fruit on the crust, placing the 
upper crust on the peaches and keep warm. Serve with 
cream. If canned peaches are used, the syrup will make a 
sauce for the shortcake; if it is not sweet enough, boil the 
syrup with one-half cup of sugar and serve. 

POTATO PIE. 

One pint of mashed potatoes, three eggs, one pint of 
sugar, one-half cup of butter, one-half teacup of cream, one 
lemon, one tablespoonful of brandy. Mix together and 
bake. Have pie tins lined with good pastry. 

PATTIES. 

One of the most convenient articles of food to keep on 
hand to help out at any meal is patty shells. A filling may 
be made for them of cold fish, fowl, oysters, lobsters or 
almost any kind of cooked light meat, cut into small pieces 
and stirred into a nicely seasoned hot white sauce. 

PUMPKIN PIE. 

One quart of strained pumpkin, two eggs, two table- 
spoonfuls of butter, one-half cup of cream, one cup of milk, 
one cup of brown sugar, one teaspoonful of ginger, one-half 
teaspoonful of cinnamon. Line the pans with good pastry 
and fill with the mixture. 



340 THE 3-6-5 COOK BOOK. 

SQUASH PIE. 

One pint of cream, one pint of cooked squash, one 
tablespoonful of butter, one-half cup of brandy, two cups 
of brown sugar, one teaspoonful of cinnamon, a little salt. 
Line the pie tin with pastry. 

WASHINGTON PIE. 
One cup of sugar, three eggs, two tablespoonfuls of cold 
water, a very little salt, one cup of flour, one full teaspoon- 
ful of baking powder. Separate the eggs, beat the yolks, 
add to them gradually the sugar, then add the flour, in 
-which sift the baking powder; lastly, add the stiflly beaten 
whites. Bake in two deep jelly cake tins ; when cold, split 
each layer in half, and spread on each a custard made as 
follows; One pint of hot milk, three eggs leaving out one 
white, three tablespoonfule of sugar, one tablespoonful of 
flour dissolved in a little cold milk. Beat the eggs slightly, 
strain into the hot milk, then the sugar and flour ; stir in 
the double boiler until the mixture is thick ; remove from 
fire ; when cold, add one teaspoonful of vanilla extract or a 
few drops of almond extract, spread on the cake layers, pile 
them one on the other, and with the unused white of egg 
make a frosting with it and two tablespoonfuls of sugar. 

STRAWBERRY SHORTCAKE— i. 

The real old fashioned strawberry shortcake is made as 
follows : Chop three tablespoonsfuls of butter into a quart 
of flour ; add one egg beaten up with a large cup of sour 
cream or rich lobbered milk, a teaspoonful of soda, dis- 
solved in hot water and a little salt. Handle as lightly as 
possible, mixing with a knife ; roll lightly and quickly into 
two sheets, lay one smoothly upon the other with a few bits 
of butter between them, and when done pull apart, waiting 
till they have slightly cooled. Cover the lower layer with 
a thick coating of strawberries and sprinkle liberally with 
powdered sugar; lay on the upper crust and send to table 
whole, to be eaten with thick, rich, sweetened cream. 

STRAWBERRY SHORTCAKE— 2. 

Make the crust the same as for peach shortcake. Hull 
the berries. For one quart add one cup of sugar, crush the 



I'ASTKY, PIES, AND PUDDINCiS. 34I 

berries and let them stand in the sugar for an hour; just 
before spreading the fruit on the shortcake, add one-half 
teacup of cream to the berries ; if another layer is liked on 
the top of the shortcake, use for this layer the berries with- 
out any cream mixed with them. 

Stewed prunes, apricots and apples all make a very 
good shortcake, made in the same manner as peach short- 
cake. 

VOL-AU-VENT. 

Make some puff paste with one pound of flour, one 
pound of butter, one-fourth teaspoonful of salt. See direc- 
tions for making puff paste. Roll out the pastry to one inch 
in thickness ; cut in the size of the plate in which the vol- 
au-vent is to be served ; brush over the top with beaten 
egg; make a circular incision one-fourth of an inch deep, 
one inch from the edge of the pastry. Bake the pastry ; 
when cooked, remove the cover which -will have risen during 
the baking; fill the vol-au-vent with creamed chicken, 
sweetbreads, lobsters, stewed fruit, whipped cream, or 
other articles desired, 

VOL-AU-VENT OR PATTY CASES. 

Have two round pastry cutters, one a little more than 
half the size of the other — these cutters can be purchased 
in sets. Roll out the puff paste to one-half inch in thick- 
ness ; with the largest cutter, cut the number of patties 
required, then with the small cutter, cut the same number 
of cases ; put these on top of the large onces, then cut with 
the smaller cutter nearly through one-half of the patties, 
put them together ; when baked, remove this round of 
crust — it will conie easily ; and fill the cases and place the 
little cover over, 

ALBERRY PUDDING. 

Peel four bananas, slice them ; peel six oranges, cut the 
pulp out free from the white part. Put these in layers in 
a glass dish and sprinkle over lemon juice. Boil together 
one and a half cup of sugar and one-half cup of water until 
a rich syrup is made. While hot, pour this syrup over the 
fruit, place on ice to become very cold before serving. 



242 THE 3-6-5 COOK BOOK. 

AMBROSIA. 

Six large oranges, one cocoanut, one pint powdered 
sugar; peel and slice the oranges, remove the seeds, grate 
the cocoanut ; put in layers in a glass dish — sprinkle sugar 
on each layer. Make a few hours before using. 

APPLE FLOAT. 
Three eggs (whites only) beaten very stiff, one quart of 
stewed apples sweetened to taste, have the apples very cold, 
and beat into the eggs until the mixture is stiff. Serve with 
cream. 

APPLE PUDDING-GERMAN. 
Fill a pudding dish with twelve apples, peel and core 
them, fill the cavity of each apple with sugar, cinnamon 
and raisins cut fine, pour over them a little wine and bake 
until soft ; then make a batter with the yolks of five eggs, 
one cup of grated almonds, one cup of sugar and the whites 
of the eggs beaten until stiff ; pour this over the apples and 
bake for five or six minutes. 

APPLE FRITTERS. 
Pare three apples ; slice them half an inch thick, remove 
the cores, and lay the slices for an hour in the following 
mixture, turning them over every fifteen minutes. Mix 
together two tablespoonfuls of sugar, one teaspoonful of 
ground spice, one glass of wine, and pour upon the apples. 
At the end of an hour dip the slices into a batter. (See 
recipe for frying batter.) Lift each one out on a fork, and 
fry the fritters a golden brown in smoking hot fat, laying 
them for a minute on brown paper to free them from grease. 
Arrange them on a dish in a circle, and dust them with 
powdered sugar. 

APPLE DUMPLING. 
Same as Damson Plum — only substituing apples for 
plums. 

APRICOT EGGS. 
One sponge cake, baked in a round tin, cut it into 
slices about one-half an inch thick, cut these into rounds 
with a biscuit cutter. Spread over each round of cake a 



I'ASTUY, I'lES, AND PUDDINGS, 243 

little apricot jam, and cover them with stiffly whipped 
cream, flavor the cream with a little vanilla or lemon juice. 
In the center of the cream place the half of a cooked 
apricot, dust over some fine sugar. These eggs are rapidly 
made, look pretty, and though an old-fashioned dessert are 
quite good. 

APRICOT MUSCOVITE. 
One pound of apricot jam or apricot preserves, made 
very smooth by passing through a sieve, if not sweet enough 
add some sugar. Make a custard with the yolks of four 
eggs and one scant pint of fresh milk; boil the milk, stir 
in the eggs and one cup of sugar. When thick, remove 
from fire and add one-half ounce of gelatine, which should 
have been soaked in warm water and strained. Whip 
these together, and as soon as the mixture sets add one-half 
pint of stiffly whipped cream and one small glass of either 
noyeau or apricot brandy or plain brandy. Place the 
mixture in a mold, put it into a pail, cover with ice and salt, 
and let remain for two hours. Any jam can be used in 
place of apricot. 

APRICOT SHORTCAKE. 

Same as for Strawberry Shortcake— substituting the 
apricots. 

APPLE AND TAPIOCA. 
One coft'ee cup of tapioca soaked for some hours in cold 
water; eight apples pared and cut in pieces, one cup of 
sugar. Put a layer of apples, then a layer of tapioca, sugar 
and the juice of one lemon, until the dish is full, then put in 
as much water as the dish will hold ; bake for an hour ; if 
the mixture seems too stiff" add more water ; it should look 
clear and brown when done. Serve with cream. 

BAVARIAN CREAM. 
One quart of cream, five ounces of sugar, one ounce 
gelatine, two teaspoonfuls vanilla, four eggs (yolks), a little 
pinch of salt. Make a custard by taking one pint of the 
cream, and the sugar and salt ; when boiling hot, stir in the 
eggs well beaten ; stir constantly to prevent curdling. As 
soon as the custard is thick, remove from fire and the hot 



244 'Tl'E 3"6"5 CO<'K BOOK. 

saucepan ; stir in the dissolved gelatine, then whip the 
other pint of cream and stir it into the custard when it is 
perfectly cold ; pour into a mold and set on the ice for some 
hours. 

BOILED BATTER PUDDING. 
Three eggs, one-half tablespoonful of melted butter, 
one pint of milk, three tablespoonfuls of flour, a pinch of 
salt. Put the flour into a basin, add enough milk to moisten 
it; carefully rub down all the lumps, stir in the melted 
butter, keep beating the mixture hard, add the eggs 
beaten together ; then add the salt. Butter a pudding mold, 
fill with the batter, tie down the cover tightly, put it into 
boiling water, move the mold a few times at first to prevent 
the pudding from settling, then boil for one hour and fifteen 
minutes. Serve at once when removed from the fire and 
serve with the pudding a fruit sauce or sugar and cream. 

BREAD PUDDING— I. 
Boil one teacup of bread crumbs in one pint of milk 
with a slice of lemon peel and one teaspoonful of butter; 
boil for ten minutes, then mash through a sieve, add two 
well beaten eggs, one teacup of powdered sugar, one salt- 
spoonful of salt and one half pint of inilk ; inix well to- 
gether, pour into a buttered dish ; bake until the top is a 
rich brown ; serve with cream. 

BREAD PUDDING— 2. 
Put three-quarters of a pound of bread crumbs into a 
bowl with six ounces or six tablespoonfuls of sugar, two of 
butter, a saltspoonful of salt, and a pint of boiling milk, 
and let them stand for ten minutes; then add the yolks of 
six eggs beaten to a cream and the whites whipped to a 
froth ; pour the pudding into a buttered mold, and steam it 
it one hour in a large saucepan containing boiling water 
enough to reach half way to the top of the mold. Turn the 
pudding from the mold and serve it with cream sauce. 

BREAD AND BUTTER PUDDING. 
Fill the pudding dish with slices of thinly cut bread, 
buttered, and strew over each slice some currants. Make 
a custard of one pint of milk, two tablespoonfuls of sugar. 



PASTRY, PTES, AND PUDDINGS. 245 

three eggs well beaten, a little salt and one-fourth teaspoon- 
ful of nutmeg. Mix these well together and pour over the 
bread and butter, and bake in a moderate oven for thirty 
minutes. 

BREAD TARTS. 
Cut slices of bread, one quarter of an inch thick ; cut 
these with the biscuit cutter into circles ; moisten them with 
a little milk, then spread over some jam or preserves; put 
the circles together as sandwiches, and then fry them in 
a little butter on each side until they are browned. Serve 
with cream or with a pudding sauce or without any sauce. 

BRIGHTON PUDDING. 

One pint of milk, three eggs, one-half teacup of butter, 
one cup of flour, one lemon. Beat eggs and sugar together, 
stir into the milk, then add the melted butter. Put into a 
buttered pudding mold and boil one hour ; serve with cream 
or wine sauce. 

BROWN BETTY. 

Take eight large sour apples, peel and slice them. 
Butter a pudding dish or tin bread pan thoroughly and 
sprinkle over the bottom and sides fine fresh bread crumbs, 
then a put a good layer of brown sugar and bits of butter, 
then a thick layer of the apples with a sprinkle of cinna- 
mon ; repeat these layers until the dish or pan is full ; do 
not be sparing of the butter ; let the top layer be of bread 
crumbs, sugar, butter and cinnamon mixed. Bake for 
forty-five minutes in a moderate oven, Serve with sweet 
cream or a ''hard sauce." • 

BROWN BREAD PUDDING. 

One cup of brown bread crumbs, one cup of brown 
sugar, one teaspoonful of salt, one cup of currants, four 
eggs, spices. Mix; boil two hours in mold. 

LITTLE BREAD PUDDING. 
Pour over one cup of fine bread crumbs one quart of 
boiling milk, add one-half cup of sugar, two tablespoonfuls 
of butter, one saltspoonful of salt, a little grated lemon 
rind. When this mixture is cool, add two eggs beaten 
separately until very light. Put into small cups and bake 
eight minutes ; serve hot with cream or fruit sauce. 



246 THE 3-6-5 COOK BOOK, 

CARROT PUDDING. 
One-half pound of grated carrots, one-half pound of 
grated potatoes, one-half teaspoon ful of salt, one pound of 
flour, one pound of raisins stoned, one pound of currants, 
eight tablespoonfuls of molasses. Mix well together and 
put into pudding mold and boil four hours. Serve with a 
wine sauce. 

COCOANUT CREAM PUDDING. 

Grate a fresh cocoanut, having first peeled, washed 
and wiped it dry. Mix with two tablespoonfuls of sugar, 
melt in one tablespoonful of water three-quarters of an 
ounce of gelatine ; while this is melting take the whites of 
three eggs, mix them with one-half a pint of milk, stir over 
the fire until the custard thickens, then add four tablespoon- 
fuls of sugar ; then add the gelatine with the grated cocoa- 
nut and the milk from the cocoanut ; whip half a pint of 
ci-eam until very stiff and stir it into the cocoanut mixture ; 
when nearly cold, add a little vanilla or lemon flavoring; 
put into a mold, and place on the ice. 

CARAMEL PUDDING. 
Beat four eggs a little, stir them into one pint of milk 
with one half cup of sugar, a few drops of vanilla. Put 
into a small tin, one cup of sugar and two tablespoonfuls of 
of water, let these cook together until very brown and thick, 
then pour the mixture into a mold ; see that every part of 
the mold is covered with a part of the caramel ; it is well 
after this to stand the mold in cold water for a moment to 
harden the caramel, then pour in the custard and bake until 
the custard is firm ; turn out of the mold and serve either 
hot or cold. 

CHARLOTTE RUSSE-i. 
One-half pint of milk, put into the double boiler, when 
just at the boiling point stir in the yolks of four eggs, 
previously well-beaten, and three tablespoonfuls of sugar. 
Stir all carefully until the mixture thickens (but not too 
thick) ; take from the fire and add one-fourth of a box of 
gelatine which has been previously dissolved in a little milk 
and placed on the range to warm ; let the custard cool and 



PASTRY, PIES, AND PUDDINGS. 247 

then add three tablespoonfuls of sherry wine ; when nearly 
cold, add one quart of whipped cream, stir the cream iii 
carefully. Line a Charlotte Russe mold with lady fingers, 
or slices of sponge cake and pour in the mixture. Set on 
the ice to cool. 

CHARLOTTE RUSSE-2. 
One ounce of gelatine dissolved in one-half pint of milk, 
three pints of cream, eleven ounces of sugar, four eggs 
beaten separately ; whip cream until very light, add flavor- 
ing of lemon or vanilla; beat the eggs light, add sugar to 
the yolks, add the gelatine strained to the cream, then add 
the whites, beating well. Line the dish with sponge cake 
or lady fingers and fill with the mixture. 

CREAM PUDDING. 

Stir together one-half pint of cream and one table- 
spoonful of sugar, the yolks of three eggs, beaten well, a 
little nutmeg, then add the whites well beaten, pour into a 
pie dish which has been greased and sprinkled with bread 
crumbs about half an inch thick ; sprinkle a layer of fine 
bread crumbs on top and bake about twenty minutes. 

CORNMEAL PUDDING. 
Two quarts of milk, four eggs, one cup of sugar, one 
cup of cornmeal, one cup of molasses, two teaspoonfuls of 
ginger, one-half cup of butter, one-half pound of seeded 
raisins. Put one quart of milk on to boil. Stir into one 
quart of cold milk the cornmeal, then stir this into the 
scalding milk with the butter and sugar ; when the mush is 
cooked, let it become cool and then add the eggs and raisins. 
Put into pudding dish and bake for two hours, stirring 
occasionally. 

BAKED CUSTARD. 

One pint of milk, three eggs, one tablespoonful of 
sugar; beat the eggs and sugar together and stir into the 
milk ; fill the custard cups nearly to the top, place them in 
a pan containing hot water which reaches to two-thirds of 
the top of the cups ; bake twenty minutes ; as soon as the 
custard is set, it is done ; otherwise the whey will separate. 



24^ THE 3-6-5 COOK BOOK. 

CHOCOLATE PUDDING. 

Three eggs, (yolks only) beaten light, and one cup of 
sugar added gradually ; three tablespoonfuls of sweet milk, 
one small cup of chocolate melted in hot water ; stir these 
well together, add one cup of flour with two teaspoonfuls 
of baking powder and beat until smooth ; add a little salt, 
then add the whites beaten stiff ; put large spoonfuls of the 
pudding into greased cups, and steam for twenty minutes. 
Serve with the following sauce : 

One cup of powdered sugar and one-half cup of butter 
beaten together until creamy, add one teaspoonful of vanilla, 
and then stir gradually into this one-half cup of milk ; put 
the mixture in a bowl over a basin of boiling water ; stir 
until it is smooth and creamy, no longer, 

CHOCOLATE CUSTARD. 

One-fourth pound of chocolate, one-fourth pound of 
sugar sifted, one and one-half pints of milk, four eggs, six 
drops of vanilla. Take a clean saucepan, put in it the 
crushed chocolate and sugar, pour the milk over by degrees, 
thoroughly stirring all the time ; let it boil up, still stirring ; 
move it to the side of fire to simmer for twenty minutes. 
Break four eggs separately (to be sure they are quite good) ; 
take the yolks of four and the whites of three and mix them 
with the cream, being careful it is not too hot; strain the 
whole through a fine strainer into the double boiler and 
keep stirring the same way until the custard thickens ; it 
^vill take about twenty minutes after the water in the pan 
boils ; when it is thick enough, take out of the hot water 
and leave it in the boiler till it is cold ; stir a teaspoonfull 
of vanilla into the cream. Serve when required, in a glass 
disli or in custard cups. 

FRIED CUSTARD. 

Two eggs, (yolks), one teaspoonful of flour, one-half 
pint of milk or cream, one saltspoonful of salt, one table- 
spoonful of sugar, a little nutmeg; beat the eggs and flour 
together with a little of the milk, then add the rest of the 
milk warmed; beat the sugar, salt and nutmeg well into 
this mixture. Bake in a small dish until firm, then let it 



PASTRY, PIES, AND PUDDINGS. 249 

cool. Make a batter with one-half pint of milk, one egg, 
two tablespoonfulsof flour ; mix the batter until very smooth 
add the whites left from the custard, add a little grated 
lemon rind and a little salt. Cut the custard into pieces, 
dip each piece in the batter and fry in deep, boiling fat for 
two minutes, then ser^'e with a little powdered sugar over 
them, 

CORN-STARCH PUDDING. 
Dissolve two large tablespoonfuls of corn-starch in a 
little cold milk ; stir this into one pint of boiling milk ; stir 
constantly until the mixture thickens, then add four table- 
spoonfuls of sugar, then add the well beaten whites of three 
eggs, and cook for a minute or two to cook the eggs, add 
one-half saltspoonful of salt and one-half teaspoonful of 
vanilla or lemon ; take from the fire and put into a mold ; 
when cold, serve with cream or a fruit sauce, 

BOILED CUSTARD. 
One pint of milk, three eggs, (yolks), one tablespoon- 
ful of sugar. Beat the yolks and sugar together, the milk 
warmed and added, the whole cooked in a double boiler. 
Stir the mixture constantly and as soon as it is as thick as 
good cream, remove at once; when cold, add the three 
whites beaten very stiff and serve ; this custard must not 
stand long after the whites are added. 

DAMSON DUMPLING. 
One quart of Damson or German plums, one-half 
pound of sugar. Make a good soda biscuit dough or suet 
crust. Roll it out thin, line a buttered pudding mold with 
it, fill the center with the plums, add the sugar, pinch the 
edges of the crust together so that the juice will not escape, 
tie over all a floured cloth. Put the pudding into boiling 
water and boil for two hours. Serve with- a sauce made of 
a portion of the plums and one cup of sugar stewed to- 
gether or with sugar and cream. 

DIPLOMATIC PUDDING. 

One pint of thick cream two tablespoonfuls of white 
sugar, one-half a lemon, one wine glass of brandy, one 



250 THE 3-6-5 COOK BOOK. 

ounce of gelatine. Put the cream into a basin and whip it 
to a stiff froth with the sugar, add the brandy and juice of 
the half lemon, next the gelatine, which has been melted. 
Divide the cream, color half with a few drops of carmine 
or with fruit rubbed through a sieve; pour the white part 
into a mold first and let it set, then the colored half; put it 
on ice till required. Turn out, and serve. 

FRIAR'S OMELETTE. 

Pare and core ten large apples, stew them until tender, 
then add two tablespoonfuls of butter and one-half pound 
of sugar, one-half saltspoonful of salt, rub through the sieve 
and add one egg well beaten. Butter thoroughly a plain 
mold or dish ; strew fine bread crumbs over the sides and 
bottom, fill it with the stewed apples; put on the top an- 
other layer of bread crumbs and bake for one-half hour, turn 
from the mold and sprinkle fine sugar over and serve 
hot. 

A PLAIN FIG PUDDING. 

One-fourth pound of bread crumbs, one- fourth pound 
of flour, one-fourth pound of suet chopped fine, six ounces 
chopped figs ; mix these together and add two eggs ; boil 
for four hours in a well greased bowl. Serve with cream 
and sugar. 

FRUIT FARINA. 

Sprinkle three tablespoonfuls of farina into one quart 
of boiling milk, using a saucepan set into a kettle of boiling 
water in order to prevent burning; flavor and sweeten to 
taste and boil for half an hour, stirring occasionally; then 
add one pint of any ripe berries or sliced apples, and boil 
until the fruit is cooked (about twenty minutes); the pudding 
may be boiled in a mold or cloth. It should be served 
with powdered sugar. 

FIGS IN CREAM. 

Pull the figs apart and pour over them enough cold 
water to cover them ; let the figs remain in the water over 
night, the next morning simmer the figs in this water until 



PASTRY, PIES, AND PITDDINGS. 3=^1 

they are plump and tender. To each pound of iigs add one- 
half teacup of sugar and the juice of one lemon ; simmer 
together ten minutes ; then place the figs on the ice, and 
when required, serve them covered with whipped cream. 

GERMAN ICE PUDDING. 

Line a mold with a clear jelly, then take six sponge 
cakes, six macaroons and soak them in sherry and brandy ; 
add one-half pint of cream and one-hdlf ounce of gelatine 
dissolved in a little milk. Stir all well together in a 
basin and when nearly cold add some preserved fruits 
(cut up). Put into the mold and keep in a cool place till 
wanted. Serve with a rich cream custard around the dish. 
Flavor the custard with brandy. The gelatine must be 
dissolved in boiling milk and the cream must be whipped 
before adding to sponge cakes. 

HOLLANDAISE FRITTERS. 

Four cupfuls of cold, boiled rice ; two eggs well beaten, 
one-half cupful of grated cheese, one tablespoonful of cream, 
a little salt and pepper. Mix well together and make into 
small flat cakes ; have some hot fat in the pan, not a deep 
fat ; brown the cakes in this, cooking slowly ; turn and 
brown on the other side. Serve hot with either lamb chops 
or steak. 

ITALIAN CREAM. 
One-half pint of sweet cream, six sheets of white sheet 
gelatine, one-half stick of vanilla, the yolks of four or five 
eggs. The above is to be well cooked over a slow lire, then 
stir in one-fourth pound of Sultana raisins ; when cold, stir 
in one-eighth pint of whipped cream just before serving; 
and place on the ice in a mold for a few minutes. 

KISS PUDDING. 
One quart of sweet milk. When boiling, stir into it 
four tablespoonfuls of corn starch which has been dissolved 
in a little cold milk ; when the milk thickens, add the yolks 
of four eggs well beaten ; put into a pudding dish. Beat 
to a stiff froth the four whites, add one teacup of powdered 
sugar, one teaspoonful of vaniJla, spread this over the milk 



2C;2 THE 3-6-c; COOK BOOK. 

mixture, brown quickly in hot oven. Sprinkle on tiie top 
some grated cocoanut ; serve cold. The sweet liquid which 
settles at the bottom, serves as a sauce. 

MARMALADE PUDDING. 
The weight of four eggs in butter, the weight of four 
eggs in sugar, the weight of four eggs in flour. Mix the 
butter and sugar together, then add the eggs well beaten 
(whites and yolks separately) ; then add one teaspoonful of 
soda dissolved in a little warm water ; lastly, add one gener- 
ous tablespoonful of orange marmalade. Grease the pudding 
mold, fill with the mixture only a little more than half full, 
as the pudding rises to twice its bulk ; steam for two hours ; 
keep up a steady boiling under the steamer ; when cooked 
turn on to a dish and serve with whipped cream. This 
pudding is attractive looking as well as very good. 

MOUNTAIN PUDDING. 
One-half pint of milk, one egg, one tablespoonful of 
butter, one tablespoonful of sugar, two teaspoonfuls of 
baking powder, a little salt and nutmeg. Beat the butter 
and sugar together, add the egg well beaten ; stir in the 
milk, then the flour, in which sift the baking powder ; mix 
together quickly ; bake in one cake and serve with sauce 
either of wine or sugar and cream. 

FRIED PANCAKES. 
One pint of sour milk, two pints of flour, two eggs, 
one saltspoonful of salt, one-half teaspoonful of soda, 
the grated rind of one lemon. Mix the flour and milk 
together until smooth, add the soda dissolved in a little 
warm water, then add the salt and lemon ; lastly, the eggs 
beaten until light. Have the lard in the frying kettle deep 
and hot, drop the batter by spoonfuls into the hot fat and 
fry for one minute ; serve with sifted sugar over them. 

PLUM PUDDING— I. 
One pound of beef suet chopped fine, one-half pound 
of bread crumbs, one-half pound of flour, two pounds of 
currants, two pounds of raisins stoned, one pound of Sultana 
raisins, one-half pound of sugar, one pound of citron cut 
fine, one-half pound of orange peel chopped fine, one-half 



PASTUV, riKS, AND PUI)DIN(;s. 353 

pound of lemon peel chopped tine, one wine glass of wine, 
one wine glass of brandy, one teaspoonful of cinnamon, 
one teaspoonful of nutmeg, one-half teaspoonful of cloves, 
one-half teaspoonful of allspice, twelve eggs. Mix the 
suet, bread crumbs, flour, sugar, yolks together, then the 
spices, brandy and wine, then the fruit ; lastly, the whites 
of the eggs beaten light. Have quart bowls buttered ; fill 
these with the mixture nearly to the top ; have a cloth wet 
in hot water wrung out and floured, tie this over the bowls, 
plunge all the puddings into a large deep pot with boiling 
water to cover them ; keep them covered and boiling for six 
hours. It is better to make the recipe into several small 
puddings, though it can be boiled in one large bowl if 
desired. The puddings will keep for a year if kept dry and 
cool; when one is desired, plunge into boiling water one 
hour before serving, boil steadily, then remove the cloth 
and turn the pudding on a platter and serve with wine 
sauce or whipped cream. 

PLUM PUDDING— 2. 

One and one-half pounds of raisins, one pound of 
currants, one-half pound of Sultanas, six ounces of citron, 
six ounces of orange peel, six ounces of lemon peel, six 
ounces of bread crumbs, six ounces of flour, one pound of 
beef suet, three-fourths pound of sugar, three-fourths ounce 
of spice, nine eggs, one-half pint of brandy, one-fourth pint 
Noyeau, peel and juice of one lemon, some bitter almonds. 
This quantity makes five puddings of moderate size, not 
large ; boil two and one-half hours when made and two and 
one-half hours more when needed. Mix all the ingredients 
well together, butter the bowls and fill nearly to the top 
with tiie mixture, tie the bowls in cloths, which have been 
dipped in hot water and then floured. 

CANNED PEACHES. 

One can of peaches, drain off all the juice; one-half 
box of gelatine, to which add one-half pint of cold water; 
let this stand for two hours, then add one-half pint of boiling 
water to dissolve the gelatine, then add the juice from the 
peaches ; let this mixture just come to boiling point on the 



254 '^^'^^ 3"'^"5 ^^^OK 15()OK. 

stove. Place in the mold the peaches, first dipping the 
mold into cold water, then pour the gelatine over the fruit. 
This mixture must stand over night to become very cold. 
Served covered with whipped cream. 

PINEAPPLE BAVARIAN CREAM. 
One pint of pineapple, one-half cup of sugar, one half 
package of gelatine, one large cup of whipped cream or the 
whites of four eggs. Soak the gelatine in one cup of cold 
water; when dissolved, strain it into the juice of the pine- 
apple, add the sugar and let all come to the boiling point 
on the stove ; remove from fire ; when it is cool and com- 
mences to thicken add the whipped cream, or if you use the 
eggs, add them and then the pineapple, which must be 
chopped fine ; beat the mixture until very light, pour into a 
pudding or jelly mold and set in the ice box to harden. 
Serve with whipped cream. .Strawberry cream is very nice 
made in the same way, only rather more sugar must be used. 

PRUNE PUDDING. 
About fifteen large prunes; wash, soak in cold water; 
stew them until quite tender, cool, stone and chop them 
very fine ; mix one-half cup powdered sugar, one-half tea- 
spoonful cream tartar, pinch of salt ; beat five whites of 
eggs until almost stiff, beat in the sugar mixture carefully 
and lightly, a little at a time ; add the prunes, turn all into 
a charlotte mold holding two and one-half pints ; set the 
mold in a pan and pour around it hot water; bake in a 
moderate oven about twenty-five minutes. Serve with 
whipped cream, or make a custard sauce with the yolks. 

POTATO PUDDING. 
Boil six potatoes until tender, mash them while hot, 
and add to one pint of mashed potatoes three-fourths pint 
of sugar, three-fourths pint of butter, six eggs, one grated 
nutmeg, the juice of one lemon, one wine glass of brandy. 
Bake in pudding dish about one-half hour. 

PLUM CHARLOTTE. 
One quart of ripe plums stoned, one pound of sugar ; 
cook these together, butter some thin slices of bread, lay 



PASTR-S', I'lES, AND I'UDDINCiS. 355 

them on the bottom and the sides of a pudding dish, pour 
the plums on boiling hot; cover the dish, and when quite 
cold serve with cream. 

QUEEN OF PUDDING>S. 
One quart of milk, one pint of bread crumbs, yolks of 
four eggs, one tablespoonful of melted butter, a little salt 
Mix these together, place in greased pudding dish and 
bake one-half hour ; when the pudding is cold spread on 
the top a layer of good jam, and on top of the jam the whites 
well beaten with one teacup of sugar. Serve with cream. 

RICE PUDDING. 
One-fourth of a pound of rice, washed in several 
waters ; then put into the stew-pan witli one and one-half 
pints of milk and stew gently until tender, then add one 
tablespoonful of butter and two tablespoonfuls of sugar ; 
stir well and remove from the tire ; when cool add three 
well beaten eggs, a very little salt and one-fourth teaspoon- 
ful of nutmeg ; then put the mixture into the pudding dish 
and bake for twenty minutes. 

ICED RICE PUDDING. 

Wash one pound of rice, put it into one quart of milk 
and cook until quite soft, add two vanilla sticks and three- 
fourths pound of sugar, a little salt. Let all simmer until 
the rice grains are almost dissolved, take from fire, add the 
beaten yolks of four eggs ; when cold add one pint of cream 
and freeze, when partly frozen add some chopped raisins 
and the whites well beaten. Serve with sweet meats or 
compote of fruits. 

RICE PUDDING WITH FRUIT. 
One pound of rice, four ounces prunes, apples and 
raisins ; quarter the apples, boil the prunes in an open stew- 
pan ; wash the rice well. Dip a clean cloth in hot water, 
squeeze out, place it in a deep basin, spread out, then lay 
the rice around, the fruit in the middle and a little salt 
sprinkled in and the peel of a lemon chopped fine, a' little 
cinnamon and cloves, one ounce of powdered sugar ; cover 
the fruit with rice, tie up the cloth rather loosely to allow 
room for the swelling of the rice. Place an old plate in the 



356 THE 3-6-5 COOK HOOK. 

bottom of the stew-pan, have the water boiling and plunge 
the pudding in for two hours. This can be served with 
roast meat, and is very good. 

PLAIN RICE PUDDING. 

Two tablespoonfuls of rice, washed ; one quart of milk, 
two tablespoonfuls of sugar, one-half cup of stoned raisins. 
Bake slowly for an hour or a little longer. Serve cold. 
Wash the rice carefully, place in dish and cover with the 
milk and one-half saltspoonful of salt ; cook slowly for one 
half hour, then add the sugar; add more hot milk ; stir the 
pudding carefully under the skin which forms of the milk ; 
keep adding milk until the whole mixture is very soft and 
creamy; the raisins can be added if desired; the pudding 
may have a little nutmeg flavoring or a little lemon. 

ROLY-POLY PUDDING. 

One-half pound of beef suet chopped fine, one-half 
pound of flour. Mix suet and flour together, add one tea- 
spoonful of salt ; when the suet and flour are mixed make 
into a stiff paste with a little cold water ; roll out once one- 
half inch thick ; on this spread raspberry or blackberry 
jam, not quite to the edge of the pastry; wet the edge, roll 
up the pastry and pinch the edges together, then dip a clean 
pudding cloth into hot water, wring it out, flour one side 
and lay the pudding into it ; tie each end of the cloth and 
pin the center, plunge into boiling water and boil steadily 
for one and and one-fourth hours. 

SOUFFLE. 

For the baking of a souffle, the oven should be moder- 
ately hot ; the dish in which it is baked should always be 
well greased. 

SOUFFLE PUDDING— I. 

Three eggs; beat the whites and yolks separately until 
very light, add one tablespoonful of corn starch, two table- 
spoonfuls of flour, one saltspoonful of salt and enough milk 
to make a batter. Butter a pudding dish and pour the 
mixture into it and bake in a quick oven for fifteen minutes. 
Serve with a wine sauce. 



PASTRY, PIES, AND PUDDINGS. 257 

vSOUFFLE PUDDING— 2. 

One rourth of a box of gelatine soaked for one hour in a 
little cold water, one cup of milk, two eggs, one-half cup of 
sugar, three tablespoonfuls of cornstarch. Put milk into 
the double boiler with the two yolks, the sugar and the 
cornstarch, which must be first mixed with a little cold 
milk ; let the mixture come to a boil, then take from the fire 
and add to it the gelatine ; beat all well together with one 
teaspoonful of vanilla and the beaten whites, then let it 
cool ; when it is cool beat into the inixture one-half pint of 
whipped cream. Put into a mold and serve with a whipped 
cream. 

SAVARIN WITH RUM. 
One pound of sifted flour, one-fourth pound of sugar, 
one-half pound of butter, eight eggs, one cake of yeast dis- 
solved in one-half pint of warm milk ; strain the yeast and 
put into it as much of the flour as will produce a soft dough ; 
roll this into a ball ; place the remainder of the flour in a 
deep basin, lay the ball of dough on it, cover it up and leave 
it in a warm place until the ball of dough has risen ; then 
add the sugar, the butter slightly melted, the eggs, a pinch 
of salt, and mix the mixture with the fingers until a smooth 
paste is obtained. Butter well a large, plain mold ; put on 
the bottom and sides some fine chopped almonds and fill 
with the cake mixture, which should not more than fill two- 
thirds of the tin. Cover the tin and place it in a warm 
place to rise ; when well risen, bake in a moderate oven for 
one and one-half hours. Before turning the cake out stab 
the top with a knife in several places and pour over it a 
syrup of two parts old rum and one part very sweet syrup, 
then turn on to a dish and serve either hot or cold. 

SPONGE PUDDING. 

One pint of sweet milk, six eggs, four tablespoonfuls 
of flour, butter the size of an egg. Boil the milk, when 
boiling, add the butter, stir in the flour mixed to a soft 
paste with a little of the cold milk ; when the sauce is thick 
remove from the fire and let it cool ; when cold add the 
yolks of the eggs well beaten, then the whites beaten stiff; 
mix all well together. Butter a two quart pudding-dish, 



258 THE 3-6-c; COOK BOOK. 

pour in the mixture, place the dish in a pan of boiling water 
two inches deep ; bake in a hot oven for thirty-five minutes. 
Serve with wine sauce. Serve as soon as baked. 

SPANISH CREAM. 

One quart of milk, one-half box of gelatine, four eggs 
beaten separately, two teaspoonfuls of vanilla, one cupful 
of sugar. Soak the gelatine in the milk for one-half hour, 
then put it on the fire in a double boiler; beat the yolks 
light, add to them the sugar, stir well together ; as soon as 
the milk boils, stir in the eggs and sugar until the mixture 
thickens, then take from the fire to cool. Beat the whites 
until they are stiff, add the vanilla, beat the whites into the 
custard and put into a mold. Serve cold. 

SNOW CUSTARD. 

One-half box of gelatine, the juice and grated rind of 
two lemons ; pour over it one-half pint of cold water, and 
when the gelatine is well soaked, add one-half pint of sugar 
and a pint of boiling water; strain through a cloth ; when 
cold, beat the whites of three eggs stiff and mix them in 
the gelatine well. Let them rise to the top and put the 
mixture in a cool place to harden. Take the yolks of three 
eggs and make a custard and flavor it with vanilla ; this 
custard is poured around the jelly, after it is put in the 
saucers or dishes, 

STRAWBERRIES WITH RUM. 
To have the full flavor of the berry and yet avoid all 
fear of indigestion, try eating them with rum. Hull the 
berries, place them in a glass bowl, sprinkle them well with 
powdered sugar, and to each quart of the fruit add one-half 
pint of Jamaica rum and water — one-third rum, two-thirds 
water. Stand the bowl on the ice for a half hour before 
serving. 

SPANISH PUFFS. 
One-half a cup of cold water, one teaspoonful of butter, 
four eggs, one saltspoonful of salt ; put the water and butter 
into a stewpan ; when it boils, add sufficient flour to form a 
paste that will leave the sides of the pan ; it must be very 
stiff. Let this cool, then add the yolks of the eggs, one at 



PAST I? V, I'IKS, AND PUDDINGS, 3i^g 

a time. Have some deep, boiling lard and drop the mixture, 
a teaspoonful at a time, into it and cook for two minutes. 
Serve with wine and a little melted butter mixed together 
and poured over the fritters, 

SPONGE BATTER PUDDING. 
On cup of milk ; make boiling hot and stir into it one- 
half cup of flour carefully stirred into one cup of cold milk ; 
cook these together for five minutes, stirring frequently ; 
three eggs beaten separately ; add to the hot mixture two 
tablespoonfuls of butter, then add the yolks and two table- 
spoonfuls of sugar ; lastly, the beaten whites. Bake for 
thirty minutes in a pan ; set into a pan of hot water ; 
serve with cream, 

SUET PUDDING-i, 

One cup of molasses, one cup of suet chopped fine, one 
cup of milk, one cup of stoned raisins, one teaspoonful of 
soda, four cups of flour, one teaspoonful of salt. Mix all 
together, put in buttered pudding mold ; boil for three hours. 

Sauce for same : One cup of sugar (powdered is best ; 
one-half cup of butter; rub together until creamy, then add 
one-half cup of hot wine. 

SUET PUDDING- 2. 
One cup of suet chopped fine, one cup of sweet milk, 
one cup of molasses, one cup of raisins, three cups of flour, 
one teaspoonful of ginger, one-half teaspoonful of cinnamon, 
one-half teaspoonful of cloves, one-half nutmeg, one tea- 
spoonful of soda, mixed with the last cup of flour ; chop 
the raisins. Add if you like one cup of currants. Steam 
three hours. Serve with hot or cold sauce. 

SAUCE FOR THE PUDDING. 
One whole egg beaten with two-thirds cup of sugar, 
three tablespoonfuls of milk. Scald the milk and stir 
together briskly. 

SWEDISH PANCAKES. 
Three eggs, yolks only ; nine tablespoonfuls of sweet 
milk, one tablespoonful of flour, one tablespoonful of sugar, 
a little salt. Beat all together until very light ; bake on hot 



36o THE 3-6-5 COOK BOOK. 

griddle ; do not turn them but roll with a knife ; beat the 
whites very stiff, add a little sugar and pour over the pan- 
cakes, or else whip one-half pint of cream and pour it over 
instead of the whites. 

TOOTHSOME PUDDING. 

One quart of milk ; when boiling, stir in two table- 
spoonfuls of farina, then three eggs beaten together until 
light, one-half cup of sugar, two tablespoonfuls of melted 
butter. Mix well together. Bake one-half hour. 

TRANSPARENT PUDDING. 

Eight eggs well beaten, one-half pound of butter, one- 
half pound of sugar, one-half nutmeg grated. Put into the 
saucepan and keep constantly stirring till mixture thickens. 
Cover the pie plates with good puff paste; fill with the 
mixture after it is cool, bake in a moderate oven. Slices of 
citron and candied orange can be added if desired. 

VENETIAN FRITTERS. 

Two tablespoonfuls of rice ; wash it, dry and then add 
one pint of cold milk, and let the milk and rice simmer 
slowly ; stir it frequently until thick and dry ; add one table- 
spoonful of sugar, one tablespoonful of butter, a little salt 
and the grated rind of one lemon, then let the mixture cool ; 
when oool, add two tablespoonfuls of currants, three table- 
spoonfuls of apples chopped fine, one tablespoonful of flour 
and three well beaten eggs ; beat these well together, then 
drop from a spoon into deep hot fat ; fry quickly, and serve 
with sugar sprinkled over them on the dish. 

VENOISE PUDDING. 

Five ounces of stale bread cut into dice, three ounces 
of Sultana raisins, two ounces of chopped candied lemon 
peel, three ounces of sugar, rind of one lemon grated, one- 
half pint of milk, one-fourth pint of cream, four yolks of 
eggs, one-half wine glass of sherry, one ounce of butter. 
Cook the loaf sugar in an old saucepan till it gets black ; add 
the milk, cream, yolks of eggs, the bread, raisins, peel, rind 
of lemon, sugar and sherry. Mix well together. Butter a 



PASTRY, IMES, AND l'UDDIN(iS. 261 

china mold, put in the mixture and steam two and one-half 
hours with a buttered paper over it ; turn out and serve 
with German sauce poured round it. 

YORKSHIRE PUDDING. 

Three eggs well beaten, one pint of milk, small tea- 
spoon salt, two-thirds of a cup of flour Mix the eggs and 
milk, take one cup of the mixture and pour over the flour 
and stir until smooth, then add the remainder and beat well. 
Bake in hot gem tins forty-five minutes ; baste with the 
drippings from the beef ; serve around the beef on the platter. 



562 THE 3-6-5 COOK BOOK. 



PRESERVES, ETC. 



All preserves and canned fruits should be kept in a cool 
dark, dry place. Always add a little salt to apples when 
cooking them, salt improves and brings out the flavor of 
the apples and not so much sugar is required. 

BAKED APPLES WITH BUTTER. 
Pare eight good cooking apples and remove the cores 
— it is better to take out the core of an apple before peeling 
it ; fill the cavities with butter, place the apples in a pan ; 
sprinkle over the apples one cup of sugar, and one teaspoon- 
ful of cinnamon; put two tablespoonfuls of water in the 
pan, and bake the apples in a slow oven until they are ten- 
der, then remove from the oven, put them in the dish in 
which they are to be served ; strain the syrup over them. 

FRIED APPLES. 
Slice the apples ; have the frying pan hot ; put in one 
tablespoonful of butter, then the apples, sprinkle a little 
sugar among the apples ; fry slowly until a good brown. 

APPLE JELLY. 
Pare the apples, cut them in pieces, place in the pre- 
serving kettle with a very little cold water, boil slowly' 
until the fruit is soft, skim, then strain through a jelly bag ; 
weigh the juice and for each pound of juice allow three- 
fourths of a pound of sugar, unless the apples were very acid, 
then one pound of sugar will not be too much ; boil for 
fifteen minutes, skim, and then stir the sugar into the juice ; 
skim carefully ; cook until the sugar is dissolved, or until 
the juice jellies upon the spoon; then pour into glasses; 
cover these the next day with papers wet in alcohol, and 
paste over these another paper. One tablespoonful of 
lemon juice may be added if desired. 



PKESEIIVES, ETC. 263 

APPLE MARMALADE. 
Prepare in the same manner as peach marmalade, 
omitting the lemon juice. 

APPLES STEWED. 
Eight firm, large sour apples; pare, core and rub them 
over with lemon juice; then cook them in a syrup made 
with one cup of sugar, one pint of water, two cloves. 
Stew the apples very slowly so that they will retain their 
shape ; when they are soft, put them into a glass dish and 
strain the syrup over them ; to be served cold. 

ASPIC OR SAVORY JELLY. 

Two calf's feet, three pounds of the knuckle of veal, 
three-fourths of a pound of lean ham, two onions, three 
carrots, one bunch of herbs, one blade of mace, twelve 
pepper-corns, one bunch of sweet herbs, four quarts of 
water ; boil these together until the liquor is reduced to two 
quarts ; skim and strain ; when cold skim off all the fat, put 
the jelly back into the stewpan, stir in the whites of two 
eggs well beaten, stir until the broth boils, then let it simmer 
slowly for fifteen minutes ; strain through a jelly bag into a 
mold. 

French cooks flavor with one tablespoonful of tarragon 
vinegar. 

BLACKBERRY JAM. 
Pick over tlie berries carefully ; to every pint of berries 
allow three-fourths pint of sugar, mash together and then 
place in the preserving kettle and let all boil slowly until 
the syrup thickens ; skim the jam and put into jars ; the next 
day cover with papers wet in alcohol, and another cover of 
stift' paper pasted on with the white of egg slightly beaten. 

BLACK CURRANT JELLY FOR GAME. 
Masli the currants and boil them in a very little water, 
just enough to prevent their burning, then strain the juice, 
and to every pound of juice add one pound of sugar; boil 
the juice for ten minutes, skim and add the sugar, stir until 
dissolved. Pour into glasses and cover these when cold, 
with papers dipped in alcohol. 



264 THE 3-6-5 COOK BOOK. 

CURRANT JELLY. 

Make the jelly when the fruit is just turning red— the 
jelly will be firmer and of a better color than it will be 
made from very ripe currants. Strip the currants from 
their stems, wash them and put into the preserving kettle, 
stir until the juice starts from them freely, then strain the 
juice through the jelly bag, weigh the juice and to every 
pound allow one pound of sugar, boil the juice for twenty 
minutes, skim carefully, then add the sugar, which should 
be hot ; stir until the sugar is dissolved, skim and pour into 
jelly glasses, cover these next day with paper wet in 
alcohol, and an outside paper tied or pasted over. If the 
currants are not too ripe the jelly will be firm without longer 
boiling. Test the juice on a saucer ; if it jellies quickly it is 
cooked enough. 

WHIPPED CURRANT JELLY. 

TO SERVE WITH GAME. 

One hour before dinner take a glass of currant jelly 
and whip it with an egg; whip until it is all foamy. Whip 
the whites of two eggs until very stiff, add to them two 
tablespoonfuls of fine sugar, fold them into the jelly and 
heap on a glass dish, putting a little granulated sugar over. 
Any tart jelly can be used in this way. 

WHIPPED CRANBERRY JELLY. 

TO SERVE WITH ROAST TURKEY. 

Prepare the cranberries, removing all skins as recipe 
given, and proceed as for whipped currant jelly. 

PRESERVED SOUR CHERRIES. 

A pound of sugar to a pound of cherries, stoned. Take 
one-half the weight of the sugar to make a syrup, scald that 
syrup and pour it over the cherries and let it stand until the 
next morning, continue to do this for eight mornings, the 
ninth morning put in the other half of the sugar and scald 
it ; when boiling put in the cherries and let them scald, then 
seal In glass jars. 



PKESERVKS, ETC. 265 

CRAB APPLE JELLY. 
Put the crab-apples into the kettle with not quite 
enough water to cover them, let them simmer until soft ; 
strain through a sieve. Take the pulp and strain it through 
a cheese cloth bag, then strain all the juice through a flannel 
bag. To the juice allow three pints of sugar to four pints 
of juice ; boil the juice twenty minutes before adding the 
sugar ; boil together until the juice will thicken on a spoon 
when tested. Fill the jelly glasses, dip them in warm 
water before tilling. When the jelly is cold put a thin 
paper on the top of each glass, dipped in alcohol, and paste 
over the top of the glass a paper which can be pasted tightly 
over by using the beaten white of egg for the paste. 

BRANDIED CHERRIES. 
Pick the cherries on a dry, clear day ; fill wide mouthed, 
glass jars with the fruit, and then pour in as much good, 
pale brandy as the jars will hold. Cover closely and place 
in a cool, dry place for four weeks. Then pour off the 
liquor; add to each pint three-quarters of a pound of white 
sugar ; boil these together until a thick syrup is obtained, 
strain it and pour it over the cherries, then boil all together 
for five minutes ; return to the bottles and cover tightly. 

GRAPE JUICE. 
Take only fresh ripe grapes, the Concord grapes make 
the richest juice, though other grapes may be used. Free 
the grapes from the stems, use no sugar ; put on the fire ; 
as soon as the grapes are soft strain them through a jelly 
bag of flannel or cheese cloth ; when strained, put back on 
the fire, and when boiling once more, bottle and seal or put 
into glass jars and seal, 

FRUIT JAM. 
Mix strawberries and pineapple. To every bowlful of 
strawberries put one-half a bowlful of pineapple shredded 
fine, — to each pound of mixed fruit put three-fourth pounds 
of sugar. Boil for two hours and seal while hot. 

PEAR PRESERVES. 
Four pounds of hard pears, four pounds of sugar, one- 
fourth pound of preserved ginger, four lemons, one pint of 



366 THK 3-6-5 COOK BOOK. 

water. Pare and cut the pears into very thin slices, chop 
the ginger fine. Place pears, ginger, sugar, lemon peel 
and water into the preserving kettle and boil until the fruit 
is transparent, adding the lemon juice at the end. Seal 
while hot. 

DAMSON PLUM JAM. 

Stone the plums, which should be freslj and ripe, boil 
them for forty minutes in the preserving kettle, skim care- 
fully, then add three-fourths of a pound of sugar to every 
pound of plums, boil for fifteen minutes, then put into 
small glasses or jam pots ; cover when cold with papers 
dipped in alcohol, and outside of these paste a stiff paper. 

Green gage plums are prepared in the same way. 

BRANDY PLUMS. 

Ten quarts of plums, seven pounds of sugar, to every 
pound a half pint of water ; when melted, put in the plums, 
having stuck them all with d pin. Throw them into cold 
water, then back into the syrup and let them stand until 
tender (do not boil). Strain the syrup, then let cool, when 
cold put your plums into jars, and to every half pint of 
syrup put one-half pint of brandy ; bottle. 

PEACH MARMALADE. 

Pare, cut in pieces and weigh the peaches ; for every 
pound of fruit allow a pound of sugar. Cook the peaches 
in a very little water for three-fourths of an hour, skim 
carefully and then add the sugar ; crack a number of the 
stones and put the kernels into the marmalade, add one 
tablespoonful of lemon juice ; boil all together for ten 
minutes, then put into small glasses; cover the next day 
with papers dipped in alcohol, and paste an outside paper 
over. It is an improvement, after the peaches are tender 
and before the sugar is added, if the fruit is pressed through 
a sieve and then returned to the fire. 

PLUM MARMALADE. 

Prepare in the same manner as peach marmalade, only 
omitting the lemon juice. 



I'UKSERVES, ETC. 267 

PINEAPPLE MARMALADE. 

Peel the pineapples, carefully removing all the dark 
specks, then grate the fruit on a coarse grater, and put it 
into the preserving kettle, allowing to each pound of fruit 
a scant pound of sugar. Boil sugar and fruit together until 
the fruit is clear, skim and then put into small glasses or 
jam pots. Cover when cold with papers dipped in alcohol, 
and over this paste stiff white paper. 

QUINCE AND APPLE MARMALADE. 

Peel, cut in pieces, equal quantities of apples and 
quinces, and follow the directions for peach marmalade, 
omitting the lemon juice ; add one-half teaspoonful of salt. 
Be careful to remove the hard parts of the quince around 
the cores, and cook the quinces first in water until tender 
before adding the apples. 

CANNED PEACHES. 

Peel the peaches, remove the stones, then weigh the 
fruit ; to every pound of peaches put one-fourth pound of 
sugar, place all in the preserving kettle with a little water ; 
let the fruit boil for ten minutes, skim carefully. Place in 
jars, and fill the jars very full. Screw on the covers as soon 
as the fruit is put in the jars. 

PRESERVED PEACHES. 

Peel the peaches, cut in halves, remove the stones, 
weigh the peaches. For every pound of fruit allow one 
pound of sugar ; place the sugar and peaches in the pre- 
serving kettle with just a little water; crack some of the 
stones and put the meats with the fruit ; stew slowly and 
skim often; when the peaches are. clear remove them to a 
platter; let the syrup boil until thick, then strain it over 
the peaches ; when cold, place in glasses or jars, and cover 
with papers dipped in alcohol. 

BAKED PIE PLANT. 

Cut the pie plant into pieces about an inch long, put 
in a baking dish with an equal weight of sugar, cover 
closely and bake about one hour. 



268 THE 3-6-5 COOK BOOK. 

QUINCE JELLY. 
Qiuirter and core the ripe quinces, throw them into 
cold water until all are prepared ; weigh, and allow one 
pint of water to each pound of fruit, simmer the fruit until 
it is very soft, be careful it does not burn, then strain 
through a jelly bag, do not squeese the bag; weigh the 
juice, put it in a preserving kettle, and boil rapidly for 
twenty minutes ; skim, then stir into it one pound of sugar 
to each pound of juice. If the fruit is very sweet three- 
fourths of a pound will answer. Boil for twenty or thirty 
minutes, stir constantly and skim carefully until the juice 
jellies in falling from the spoon ; then pour into jelly 
glasses, cover the next day with paper wet in alcohol, and 
then paper pasted over the tops. 

QUINCES PRESERVED IN SLICES. 
Pare and core and cut into thin slices the ripe quinces ; 
throw the slices into cold water until all are prepared. For 
every pound of fruit allow three-quarters of a pound of 
white sugar. Put the quince slices into the preserving kettle 
with a very little water, cook the fruit for ten minutes, then 
add the sugar, which has been dissolved in as little water as 
possible. Cook together until the slices of fruit are soft and 
clear. When clear, put into glasses and the next day cover 
with papers wet in alcohol and covered Avith dry papers. 

EAST INDIA PRESERVES. 
One-half bushel of green tomatoes ; after washing and 
slicing them into round, rather thick slices, put them into a 
porcelain kettle and boil until they are a light, transparent 
green color. Drain off the water and measure the tomatoes ; 
take to each pound of tomatoes, one pound of sugar, three 
lemons cut into slices, five cents' worth of ginger root broken 
into small pieces ; boil all these well together until the 
mixture is very thick — but the pieces should keep their 
forms — remove from the fire. In four days boil the mixture 
again if it is not thick enough. This preserve need not be 
sealed in jars. 

SPICED TUTTI-FRUTTI PRESERVES. 
Scald twelve pounds of currants, rub them through a 
sieve to remove all seeds and stems ; after this add to the 



PRESERVES, ETC. 269 

currants three pounds of seeded raisins, twelve oranges cut 
in pieces and all seeds removed, and the grated rind of two 
oranges ; add ten pounds of sugar, two teaspoonfuls of 
powdered cinnamon, one-half teaspoonful of powdered 
mace. Stew slowly until quite thick. 

GRAPE JELLY. 
Pick the grapes from the stems, wash and mash them, 
cook until they are soft, then strain ; then boil this juice for 
for five minutes, then strain and add to one pint of juice 
one pound of sugar. Boil together for fifteen minutes. 

LEMON JELLY. 
One box of gelatine, soak in one pint of cold water for 
one-half hour ; add one quart of boiling water, one quart 
of sugar, the juice of eight lemons. Strain into a jelly 
mold. 

PRUNE JELLY. 
One pound of prunes, one-fourth pound of sugar, one- 
half a lemon, one ounce of gelatine, one-half pint of cream. 
Put the prunes into a saucepan with sufficient water to cover 
them, add the sugar and the peel of the lemon, stew gently 
two hours, pass through a wire sieve, add the gelatine, 
having previously soaked it in water. Crack the prune 
stones and put the kernels into the jelly ; boil all together 
for a few minutes and pour into a china mold which is the 
shape of a ring. Whip the cream and heap it up high in 
the center of the mold, and serve. 

WINE JELLY- 1. 
One box of gelatine, soak this in one pint of cold water 
for two hours, then add one quart of boiling water, one 
and three-fourths pounds of sugar, the juice of two lemons 
and one pint of sherry. 

WINE JELLY-2. 
One package of gelatine, soak for two hours or more 
in one cup of cold water, then add the juice of one lemon 
and a little of the grated rind, two cups of granulated sugar, 
two cups of boiling water, two cups of Catawba or sherry 
wine; let all soak together for an hour, then add tlie water 



270 THE 3-6-5 COOK BOOK. 

and strain through a flannel bag; when all is strained put 
the liquid into a jelly mold and set on the ice to harden. 
If desired to serve with cream, put the jelly into a mold 
which has an open center; this center can be filled with 
whipped cream when ready to serve. 

RASPBERRY JELLY. 
To each pound of raspberry juice add one pound of 
sugar. Prepare the juice in the same manner as for currant 

jelly- 

RASPBERRY JAM. 
Select ripe, fresh fruit ; to each pound of fruit allow 
one pound of sugar ; mash the raspberries, add the sugar, 
and boil together until the jam is clear, thick, and smooth — 
remove all the scum as it rises, When cooked put into jelly 
glasses; cover when cold with papers dipped in alcohol, and 
on the outside put papers either pasted or tied down. 

STRAWBERRY JAM. 
Prepare in the same way as for raspberry jam. 

STRAWBERRY PRESERVES. 

Take the hulls from the berries; if possible avoid wash- 
ing the berries — if it is necessary to do so be as expiditious 
as possible. Take one pound of sugar to each pound of 
fruit; place the berries in preserving kettle, let them come 
to the boiling point slowly; boil for fifteen minutes, care- 
fully skim them, then place in small jars or tumblers; the 
next day cover with a paper wet in alcohol, and outside of 
this a white paper pasted down over the tops with a paste 
made of the white of an egg slightly beaten. 

TO STERILIZE FRESH FRUITS. 
Fill the jars with the fruit, which must be freshly 
ga-thered and fully ripe. Sprinkle white sugar over the 
fruit. Place the filled jars in a fish boiler, fill it half full of 
warm water; place a little straw between the jars. Bring 
the water to boiling and keep it at this point for fifty min- 
utes, keeping the boiler almost closed; scald the covers of 
the jars, place them on the jars as quickly as possible while 
the fruit is hot. 



PKESERVRS, ETC 271 

STRAWBERRIES PRESERVED IN THE SUN. 
Select fine, large berries, remove the hulls. To each 
pound of berries put three-quarters of a pound of white 
sugar, let the sugar remain over the berries for three hours, 
then place all in the preserving kettle and boil for ten 
minutes. At the end of that time carefully remove the 
berries from the syrup with a skimmer and place them on 
platters and put them in the sun. Cook the syrup until it 
is thick, then pour it over the berries. The next day pour 
off the syrup, re-heat it, pour it over the berries and put all 
in the sun. Keep the berries in the sun until all the syrup 
is absorbed, then put into glass jars and cover with papers 
wet in alcohol, and with dry papers pasted over. 

VEGETABLE MARROW PRESERVE. 

BOSTON SQJLIASH. 

Peel and remove the pulp and seeds, then cut into inch 
cubes, let no water be added, the juice of the marrow being 
sufficient moisture for the syrup — two pounds of marrow, 
two pounds of sugar, the juice of one lemon, the peel cut 
fine, three-fourths of an ounce of root ginger, one saltspoon- 
ful of cayenne pepper ; boil gently one and one-half hours ; 
when the syrup is transparent, add one-half of a wine glass 
of sherry, brandy or whiskey ; place in glasses and cover 
with papers wet in alcohol and an outer paper pasted over. 
Be careful to rub the marrow, not to wash it, should any 
earth adhere. 

WATERMELON PRESERVES. 
Sixteen pounds of watermelon ; remove the green rind 
•and the seeds, cut the melon into two-inch squares. Take 
one-half pound of sugar to every pound of fruit, place in 
kettle one layer of fruit, one layer of sugar, then let these 
stand over night ; next morning boil for four hours steadily, 
then add six lemons cut up into very small pieces and a 
little ginger root ; boil one-half hour longer. 

SYRUP. 
To every pound of white sugar allow one-half pint of 
water and one-half the white of an egg. Beat the egg until 
light, then put it, the sugar and water, into a clean sauce- 



372 THE 3-6-5 COOK BOOK. 

pan, but let the sugar dissolve before putting on the fire. 
When the syrup boils, add one teacup of cold water, but do 
not stir it at all. Carefully remove all the scum as it rises, 
and when the syrup is clear it is ready for use. Put into 
glass jars and cover. It will keep for a long time. 

ORANGE SUGAR. 

Cut oflF the thin yellow rind of oranges, and dry it. 
When it is dry (it will take two days to dry) put into the 
mortar with one cupful of granulated sugar. Pound the 
mixture until it is a powder, then rub it through a very fine 
seive. The rind of twelve oranges will require two cupfuls 
of sugar. When very finely powdered, put into tight glass 
jars. One tablespoonful of this mixture is required for 
flavoring a custard or cake. 

Lemon Sugar can be prepared in the same manner as 
orange sugar. 

VANILLA SUGAR. 
One pound of powdered sugar, one ounce of Vanilla 
bean, split the bean, remove the seeds, pound well together 
with the sugar until fine, then bottle for use. 

FRIED APPLES. 

Slice the apples ; have the frying pan hot ; put in one 
tablespoonful of butter, then the apples ; sprinkle a little 
sugar among the apples ; fry slowly until a good brown. 



SALTED NUTS AND CANDY. 373 



SALTED NUTS AND CANDY, 



SALTED ALMONDS-i. 

Blanch one pound of freshly-shelled Jordan almonds 
by pouring boiling water over them. When they have 
stood covered for five minutes rub off" the skins of the nuts, 
one by one, with the finger and thumb. This process of 
removing the skin of the almond, called blanching, is easily 
accomplished if the water is actually boiling, not merely 
warm, when it is poured over them. For this purpose the 
nuts should be placed in a tin pan and left a moment on the 
stove after the boiling water is poured over them. They 
should all be covered in order that the skins of all shall be 
" started," so they will rub ofi" easily with the finger and 
thumb. Dry the blanched nuts with coarse towels, so as 
to absorb any moisture about them, and measure them by 
the pint. Allow two tablespoonfuls of the best olive oil or 
the same amount of melted butter to each pint. Toss the 
nuts, a pint at a time, until they are evenly or thoroughly 
coated with the oil, or melted butter, if you prefer it; Let 
the nuts stand closely covered in the closet, under the oven 
or in some such warm place for about an hour, until they 
have partly absorbed the oil about them. Dredge two table- 
spoonfuls of salt over them, and stir in order to distribute 
the salt evenly. Spread the almonds on tin biscuit-pans, or 
better still, on sheets of tin that fit the oven, and let them 
bake in the oven bottom until they are slightly colored or 
begin to be crisp. If the oven is hot, it will not take over 
ten or twelve minutes. It must not be too hot or they will 
burn. 

Salted almonds are served at dinner, with the cheese 
and crackers, or at an afternoon tea. They are sometimes 
chopped and put on chocolate loaf-cake. 



274 THK 3-6-5 COOK BOOK. 

SALTED ALMONDS— 2. 

Shell the nuts and blanch them by covering them with 
boiling water for a moment, then throw them into cold 
water in order to remove the skins. To one pint of nuts 
take one tablespoonful of olive oil or melted butter ; let the 
nuts stand in this for an hour, stir them occasionally, then 
drain and sprinkle the nuts with two tablespoonfuls of salt. 
Put into a moderate oven and bake until they are all a deli- 
cate brown. 

You can prepare peanuts and pine nuts in the same 
manner. 

SAL^^ED HICKORY NUTS. 
Proceed as for salted almonds — without blanching them. 

PECAN NUTS. 
Proceed as for salted almonds — without blanching them. 

NUT LOAF. 
Chop very fine one-half pound of nuts — almonds, pecan 
or hickory nuts, add one pound of bread crumbs, one-quarter 
of a^ pound of butter. Stir these into one pint of boiling 
water, add one egg well beaten, a little salt, pepper and a 
pinch of sage or any sweet herb. Mix well together. Butter 
a baking dish, pour in the mixture, sprinkle some fine crumbs 
and bits of butter on the top and bake for one hour in a 
moderate oven, then turn the loaf on a platter and garnish 
with celery tops or parsley. 

CARAMEL. 

One and one-half pounds of brown sugar, one-fourth 
pound of butter, one-fourth pound of chocolate (Baker's), 
one teacupful of milk. Boil twenty minutes, stir all the 
time, then add one tablespoonful of vanilla. Pour on 
buttered plates. 

CARAMELS. 

Two pounds of brown sugar, one cup of milk, piece of 
butter the size of an egg, one-half pound of chocolate. Boil 
between twenty and thirty minutes ; on taking off pour in 
the white of one egg well beaten ; flavor with vanilla ; beat 
six minutes, then cool. 



SALTED NUTS AND CANDY. 27^ 

CHOCOLATE CARAMELS. 
()ne-third of a cake of Baker's chocolate, two cups of 
granula ed sugar one-half cup of sweet milk,' one piece o 
butter t^ie size of an egg; flavor when done with vanilla 
usn.g about one tablespoonful. After boiling the chocolate 
sugar and butter tor about fifteen minutes, The sides of the 
kettle become sugary, then pour in the vanilla, take off the 
hre put on two buttered cake pans ; cut before i is hard into 
squares. 



276 THE 3-6-5 COOK BOOK, 



FOOD FOR INVALIDS, 



To provide a sick person with nutritious food, of the 
proper quantity and quality, is one of the most important 
requirements of good nursing. It is well known that drugs 
alone cannot take the place of food. In the often long con- 
valescent stage of illness resources are taxed to the utmost to 
prepare the proper food which shall be at the same time 
nourishing and tempting. 

The tray becomes a souixe of weariness and the question : 
" What shall I give the invalid?" a constantly recurring one. 
Milk is now given so generally that it is absolutely necessary 
to be able to prepare it in many different ways, for of no 
food will a patient weary sooner. Let the tray always 
present an inviting appearance, every napkin and dish be 
perfectly clean, the food arranged in an inviting manner. 
Special care should be given that any diet ordered to be 
served hot is really hot, and any diet to be served cold, is 
cold. 

The food should never wait in the sick room before 
being served, and the tray and contents be at once removed 
after the patient is fed. Attention to little details, trivial 
perhaps in themselves when one is well, but of great con- 
sequence to an invalid, will aid greatly towards the recovery 
of the patient. 

BEEF BROTH— I. 
A good beef broth is really much more nourishing than 
beef tea. To make the broth take a piece from the. neck, 
chop it and the bone quite fine, have more beef than bone. 
Take one pound of beef and one-third of a pound of bone, 
put one quart of cold water over the meat and bone, cover 
the pan and let it simmer for four hours ; remove all fat, 
put with the broth two stalks of celery and a little salt ; 
strain and serve a small cupful at a time. 



FOOD KOK INVALIDS. 2^7 

BEEF BROTH— 2. 

Take one pound of the leg of beef, trim oPt' all fat and 
pound the meat well, then put into tlie stew-pan with one 
quart of cold water, one small carrot cut fine, one onion 
sliced, a little salt, one blade of mace ; stir the broth until 
it boils, then skim carefully ; place on the back of the stove 
and let it simmer for two hours ; strain and serve. If put 
away to keep, be sure to remove all fat before warming it 
again. This should be done to all broths. 

The extracts of beef are nearly always made from the 
least nutritious part of the fresh meat, so that there is little 
left in it, but the flavoring matter and the salts, these serve 
to give an agreeable flavor and rich color, but no solid 
nourishment. 

liEEF ESSENCE. 
Tliis is much better for an invalid than beef tea. Take 
a good beefsteak from the round, say two pounds, cut it in 
small pieces, put into a Mason jar and set in the oven, in a 
pan of hot water; as the juice runs from the meat take it 
away at intervals and slightly salt it. One teaspoonful of 
this liquor is worth a pint of the ordinary beef tea. 

BEEF JUICE. 
Heat on the broiler a thick piece of steak, about one 
pound ; when hot, squeeze out the juice ; serve at once. 

RAW BEEF SANDWICH. 
Scrape the tender meat with a sharp knife, spread it 
on thin slices of buttered bread, season with a little salt; 
cut off the crusts and cut the sandwich from corner to corner, 
so as to make two small, three-cornered pieces. 

CLAM BROTH, 
Take twelve clams, boil them in their own litjuor for 
llfteen minutes, strain the liquor and serve. 

CHICKEN BROTH. 
Take an old chicken, cut it in pieces and put it in the 
saucepan with three pints of cold water, one tablespoonful 
of rice ; let the soup simmer slowly ; when the chicken is 



27S THE 3-6-5 COOK HOOK. 

thoroughly cooked, take from the fire, skim every bit of fat 
from the soup before serving ; season with salt and pepper. 

EGG BROTH. 

Beat an egg until it is frothy, stir into it a pint of 
boiling hot meat broth, free from fat, season it with a salt- 
spoonful of salt, and eat it hot, with thin slices of dry toast ; 
it may be given to assist the patient in gaining strength. 

MEAT BROTH. 

One pound of mutton, one pound of veal, one-half a 
chicken, one calf's foot, two quarts of water, one teaspoon- 
ful of salt, a little pepper; simmer for four hours, strain 
and put in a mold and keep on the ice until needed. Serve 
hot. 

MUTTON BROTH. 

One and one-half pounds of mutton, free from gristle, 
one quart of cold water, two tablespoonfuls of rice, one- 
half teaspoonful of salt; simmer for four hours, strain and 
serve a small quantity at a time to the patient ; serve very 
hot. 

BROTH MADE FROM THE SHEEP " TROTTERS." 

Take eight trotters with just a little of the lower part 
of the meat from the leg ; put them into four quarts of cold 
water and one cupful of rice ; let them simmer slowly for 
eight hours, add a little salt and take from the fire and 
strain. The next day take oft' every particle of fat and heat 
a little of the broth ; it should be given in small quantities 
and frequently. This is a very excellent broth for a weak 
stomach. A patient can retain it when all other broths or 
foods have failed. 

VEAL BROTH. 

Two pounds of perfectly lean veal, one-fourth pound 
of pearl barley; cut the meat into thin, small pieces; boil 
it and the barley together for three hours, boil slowly ; then 
strain through a sieve and add one-half teaspoonful of salt. 
This broth is light and nourishing, and easy of digestion. 



FOOD FOR INVALIDS. 379 

HAMBURG STEAK. 

Take one-half pound of good beef; scrape all the pulp 
from the fiber, season with a little salt and pepper, make 
into a small steak and broil over a clear fire, or cook 
on the skillet, which should be very hot before the meat is 
put on it. Three minutes will cook the steak. Place a 
small piece of butter on the steak, garnish with a little bit 
of parsley, and serve very hot. 

MILK OF EGGS. 

Beat the yolks of two fresh eggs with one-half table- 
spoonful of sugar and one teaspoonful of orange flower 
water; stir these into one-half pint of boiling milk or water. 
This must be taken hot, and is most soothing for a cold or 
cough. 

EGG AND PORT WINE. 

One fresh egg mixed with one tablespoon ful of cold 
water, then add one wine glass of Port wine, a little grated 
nutmeg. Put a teaspoonful of sugar into the sauce-pan and 
when hot, stir in the egg mixture and stir carefully. The 
mixture is then poured into a glass and served with a 
cracker. 

POACHED EGGS. 

Have the water in the sauce-pan boiling, add a little 
salt and one tablespoonful of vinegar. Break the eggs 
separately into a saucer, slip them into the water carefully ; 
do not let the water boil again. Pour some of the hot 
water over each egg wath a spoon, so as to make a thin 
white film over them. Take carefully from the fire ; place 
each egg on a piece of hot toast. Serve hot. 

EGGS POACHED IN BROTH, 

Have the broth hot in the sauce-pan, break very gently 
the eggs into it, cook three minutes, remove and put each 
egg on a slice of hot toast ; if the gravy is desired, thicken 
it with a little flour, add one teaspoonful of butter, strain 
around the egg. 



28o THE 3-6-5 COOK BOOK. 

POACHED EGGS IN MILK. 
Have the milk boiling hot, add a little salt, drop in the 
eggs carefully, one by one ; remove as soon as they are set ; 
place on hot toast, and serve at once. 

EGG-NOG. 

One egg beaten very light, one tablespoonful of sugar 
beaten into the egg, then add slowly one tablespoonful of 
brandy and one-half a cup of milk — -cream may be substi- 
tuted for the milk. 

BREAD JELLY. 
Remove the crust from the roll, slice the crumb and 
toast it ; put the slices in one quart of water, and set it over 
the fire to simmer until it jellies ; then strain it through a 
cloth, sweeten it, and flavor it with lemon juice ; put it into 
a mold and cool it upon the ice before using. 

CURRANT JELLY-WATER- , 
Dissolve one teaspoonful of currant jelly in a glass of 
cold water. 

CHICKEN JELLY. 
See chapter on Chicken. 

LEMON JELLY. 
Three lemons — juice only, one pound of white sugar, 
three pints of boiling water, one ounce of gelatine dissolved 
in the boiling water, then add the juice and sugar and strain 
into small molds. 

■RESTORATIVE JELLY. 
One half box of gelatine, one tablespoonful of granu- 
lated gum-arabic, three tablespoonfuls of sugar, two table- 
spoonfuls of lemon juice, two cloves, one-half a pint of 
port — soak all these together for two hours ; keep the basin 
covered; then put into a sauce-pan and cook, stirring con- 
stantly until everything is dissolved, then strain and place 
on the ice. This jelly is excellent where the patient is 
unable to swallow solid food or even liquid, for it melts 
slowly in the mouth. A tablespoonful of beef juice can be 



FOOD FOR INVALIDS. 28 1 

added when the jelly is taken from the fire, if a stimulent 
is desired. 

STRENGTHENING JELLY. 
One pint of port wine, one package of gelatine, three- 
fourths of an ounce of gum arable, one-fourth pound of rock 
candy. Place all in a basin and let the mixture stand all 
night ; the next morning put the basin in one of boiling 
water, stir constantly until the ingredients are dissolved, 
then strain through a jelly bag into a mold. 

SAGO JELLY. 
One cupful of sago soaked over night in cold water. 
Boil it in a double boiler for one hour, then uncover and let 
the water boil away ; add two cupful? of sugar and the juice 
of one lemon ; pour into the dish in which it is to be served 
to cool. Serve rich cream with jelly. 

TAPIOCA JELLY. 
Wash one ounce of tapioca, soak it over night in cold 
water, and then simmer it with a bit of lemon peel until it 
is thoroughly dissolved. Sweeten it to taste, and let it cool 
before using. 

EGG PUDDING. 

One egg beaten until light, and one teaspoonful of flour 
which has been mixed smoothly into one tablespoonful of 
milk, add a saltspoonful of salt (be careful with the salt as 
many invalids dislike salt), strain into a buttered cup, and 
set into boiling water to simmer for twenty minutes. 

EGG TEA-i 

Beat the yolk of an egg in a cup of tea, and let the 
sick person drink it warm ; the yolk is more readily 
digested than the white, and has a better flavor; and the 
tea is a powerful respiratory excitant, while it promotes 
perspiration, and aids the assimilation of more nourishing 
foods. 

EGG TEA-2 

The white of one egg beaten into a stiff froth ; the yolk 
beaten light with one teaspoonful of sugar. Mix together 



283 THE 3-6-5 COOK HOOK. 

and pour into a half cupful of hot milk, stir all the time ; 
add a little grated nutmeg and a wee pinch of salt. 

BARLEY GRUEL. 

Three tablespoonfuls of pearl barley, wash in several 
waters, then drop it into one pint of boiling water for five 
minutes. Pour off this water and add one quart of fresh 
boiling water ; put on back of stove and let it simmer for 
three hours, then strain and season with a little salt or 
sugar. Equal quantities of barley gruel and milk make a 
nourishing drink. 

EGG GRUEL-i. 

Beat well one egg, add a very little salt, one sprig of 
parsley ; stir this into one cup of boiling water, strain over 
small slices of hot toast. 

EGG GRUEL-2. 

Boil two eggs until perfectly hard, when cold, mash 
the yolks smooth and stir gradually into the yolks one cup 
of hot milk, and a little salt and serve in bowl. 

FARINA GRUEL. 

Stir two tablespoonfuls of farina into three tablespoon- 
fuls of milk ; pour this into one pint of boiling water, boil 
it until thoroughly cooked; stir frequently. Take from the 
fire, add one saltspoonful of salt and two tablespoonfuls of 
cream. 

FLOUR GRUEL. 

Put into a strong cotton cloth, one pint of liour, tie it 
up into a ball, boil for four hours, keep it well covered 
with water. When needed to use, have one pint of milk 
boiling in the double boiler, stir into it one tablespoonful of 
the flour-ball, (you scrape the ball and mix a little water 
with the flour), add one saltspoonful of salt and a little 
sugar if liked. This is an excellent remedy in cases of 
summer complaint. The ball will keep for months, if kept 
dry and cool. 



FOOD FOIJ 1X\-AI.IDS. 



GRAHAM GRUEL. 



283 



One tablespoonful of graham flour mixed with four 
tablespoonfuls of water; stir this into one pint of boiling 
water, cook for thirty minutes, add one saltspoonful of salt, 
and strain into one cup of cream. Serve hot. 

INDIAN MEAL GRUEL. 

One quart of boiling water. Mix two tablespoonfuls 
of meal with two tablespoonfuls of cold water, stir this into 
the boiling water; when it boils, put it on the back of the 
stove and simmer for two hours, then add one-half teaspoon- 
ful of salt, simmer for one-half hour, then put some of the 
gruel into a cup and add one tablespoonful of cream and 
serve hot. 

OATMEAL GRUEL. 
Mix two tablespoonfuls of oatmeal with three table- 
spoonfuls of cold water; put this into one pint of boiling 
water, pour in gradually and boil five minutes, stirring 
constantly; add one teaspoonful of salt, skim and strain 
through a hair sieve. One tablespoonful of cream improves 
the gruel, if it is permitted by the physician. 

OATvS AND CREAM GRUEL. 
Take one tablespoonful of rolled oats and cook them in 
one pint of water; when soft, strain through a sieve; add 
to this one cup of cream, one saltspoonful of salt ; let this 
mixture come to the boiling point, then remove from the 
fire and add the whites of two eggs, beaten stiffly. Add a 
little sugar and a little grated nutmeg. 

SAGO GRUEL. 
Soak one ounce of sago, after washing it well, in a 
pint of tepid water for two hours ; then simmer it in the 
same water for fifteen minutes, stirring it occasionally ; then 
sweeten and flavor it to taste, and use at once. 

PEA SOUP. 
One pint of fresh, green peas; boil until tender, then 
drain and mash them through a sieve, return to the stew- 
pan and add one pint of thin cream, one teaspoonful of 



284 THE 3-6-5 COOK BOOK. 

sugai", one saltspoonful of salt, a little pepper, one-half 
tablespoonful of butter; let the soup become hot, and serve 
with crackers. This is a nutritious soup for an invalid. 

TAPIOCA SOUP WITH CREAM. 

Boil with one pint of white stock, one tablespoonful of 
prepared tapioca ; let in simmer until the tapioca is clear. 
Mix the 3^olks of two eggs with two tablespoonfuls of 
cream, a little salt and pepper. Let the soup cool; when 
cool, stir in the egg and cream mixture, after which beat 
togother, but do not boil or tiie eggs will curdle. 

TAPIOCA CREAM. 

One cupful of tapioca ; soak this over night in one 
cupful of milk ; the next morning cook the tapioca and 
milk until soft, then add the yolks of three eggs and one 
cupful of sugar. Take one quart of milk ; when boiling, 
stir in the tapioca mixture and cook until it thickens, then 
take from the fire and stir in the whites of the eggs, beaten 
very stifF, and any flavoring that is liked ; pour into a mold 
and let it cool, or it can be served hot. 

TAPIOCA PORRIDGE. 

One teacup of tapioca soaked in two teacupfuls of cold 
water for several hours, then add one and one-half pints of 
milk and cook for several hours in the double boiler ; add a 
pinch of salt and one glass of wine. One-half cup of sugar 
if desired sweet. 

PANADA— I. 

Steep one cupful of bread crumbs in hot water until 
they have absorbed all the water, then add a little more 
water and mash through a sieve. Make a custard with one 
cup of milk and one egg ; when thick, add it to the panada, 
add a little salt. Serve either hot or cold. 

PANADA— 2. 

One ounce of grated bread or crackers, add one-half a 
pint of boiling water, boil for five minutes, then add one 
tablespoonful of grated nutmeg. 



FOOD KOK INVALIDS. 285 

EGGS AND ORA'NGE JUICE. 

A palatable, nourishing drink for a person with weak 
digestion is made with the whites of two eggs beaten but 
not frothed, and the juice of one orange ; place on the ice 
until very cold. The white of an egg, beaten, slightly 
sweetened and ilavored with orange juice or a little vanilla, 
is also a good drink for an invalid ; all should be served 
very cold. 

WINE WHEY. 

Take one cup of new milk and boil, adding a cup of 
sherry. Then strain through a cheese cloth. 

MILK PREPARATIONS. 

Milk is of special value as a food for invalids ; it is 
easily taken, easily digested, and the diet is more under the 
control of the physician than other foods. Life can be 
supported for a long time on milk alone. 

"Milk contains all of the ingredients needed for 
nourishment ; it furnishes the materials needed which build 
up the body and keep it in repair, and also those which 
supply it with fuel to keep it warm and to furnish the 
animal machine with the necessary power to do its work. 
Skim milk has great value as a food when used in cooking 
or when taken with bread. Milk comes nearest to being a 
perfect food." 

BAKED MILK. 

Put the milk into a jar ; cover the top with white paper ; 
bake the milk in a moderate oven until thick as cream. 
This preparation of milk can be taken by the most delicate 
stomach. 

CLABBERED MILK. 

Fill a glass dish with milk, cover and let it stand until 
it is smooth and jelly like — in winter this may take three or 
four days, in summer, two generally. When the milk is 
clabbered, put the dish on the ice for an hour to chill it, 
do not disturb it. Serve with sweet cream and a little 
g rated nutmeg. 



286 THE 3-6-5 COOK BOOK. 

MILK WITH CHOCOLATE. 

Grate one ounce of chocolate ; mix it into a paste with 
a little cold milk, then stir it into one pint of boiling milk, 
add a little salt, one teaspoonful of sugar, and the well- 
beaten yolks of two eggs. Serve hot. 

CHICKEN MILK. 

Cut a chicken into small pieces, see that it is well 
cleaned in a careful manner, take off the skin, put the 
chicken into a sauce-pan which is either granite-ware or 
China-lined, add a tablespoonful of celery cut fine, a little 
sprig of parsley, four pepper-corns, one-half saltspoonful of 
salt; cover the meat with cold water and let it simmer until 
the meat is all in rags, then strain into a bowl; when cold, 
it should be a firm jelly. When needed, carefully wipe off 
every bit of fat fi'om the top of the jelly. Take equal quan- 
tities of jelly and fresh milk, boil them together, strain into 
a cup— one teacupful is sufKcient at a time. It can be used 
hot or allowed to again become cold and formed into jelly. 
A small strip of toast can be served with it if desired. 

CITRONIZED MILK JELLY. 

One quart of milk, three-fourths of a pound of pow- 
dered sugar, four lemons, one ounce of gelatine. Boil the 
milk, sugar and gelatine together with some of the lemon 
rind cut very thin, then put the mixture into a basin to cool ; 
add the juice of the lemon and stir until the milk is curdled, 
then pour into a mold and let the jelly set. The casein rises 
to the top ; when the jelly is turned out it occupies the base 
and the jelly the top. 

DIGESTED MILK. 

One pint of milk added while boiling hot, to one pint 
of cold milk, then add thirty grains of carbonate of soda, 
then one and one-half teaspoonfuls of Liquid Pancreaticus ; 
mix and let stand for three hours in an even temperature. 
This preparation can be used when Koumiss is not obtain- 
able. Take a large wine glassful at a time. 



FOOD FOR INVALIDS. 2S7 

HOT MILK. 

Hot milk is one of the most nourishing things that can 
be given to a weak or exhausted patient, or to any one suf- 
fering from a severe chill. If it is absolutely necessary to 
add any other stimulant, add it after the milk is taken from 
the hre. The milk should never boil for hot milk. 

JUNKET. 

One pint of fresh milk, warm the milk slightly, then 
stir into it one teaspoonf ul of rennet liquor, or one teaspoon- 
ful of Prepared Pepsin^use only the best for preparing 
Junket. Stir the rennet liquor or the pepsin only enough 
to mingle it with the milk; the milk will thicken in a few 
minutes; place on the ice or in a cold place. Serve with 
sweet cream and sugar or with cream and a little nutmeg. 

LAB AN. 

One quart of new milk, one tablespoonful of yeast ; 
stir the yeast into the milk and let it stand for twenty-four 
hours — it will then be hard. Take a tablespoonful of this 
and stir into a quart of new milk and put it away to 
harden— this is Laban. To keep a supply, if needed, reserve 
a tablespoonful each day for the next preparation. Eat 
with sugar and cream. 

MILK SOUP. 
One quart of milk, one egg, one-half tablespoonful of 
flour, a little salt, one-half teaspoonful of sugar, a little 
lemon peel or a bit of cinnamon stick. Boil these together ; 
as soon as the mixture boils, remove from the fire and stir 
in the white of egg beaten very stifi". 

THICK MILK. 
Put into the stew-pan one tablespoonful of flour, one 
tablespoonful of sugar, a saltspoonful of salt. Mix together 
until a smooth paste with one pint of milk ; stir with a 
wooden spoon ; if too thick add more milk. Boil for fifteen 
minutes. The soup should be thick enough to coat the 
spoon. Add a little nutmeg if liked and serve. It is a 
digestible soup for young children. 



288 THE 3-6-5 COOK BOOK. 

MILK WITH WHITE OF EGG. 

One cup of milk ; beat well with the milk the white of 
an egg ; put into a glass and serve ; add the milk slowly to 
the egg. The addition of a tablespoonful of clear coffee is 
sometimes relished by the patient — or the milk slightly 
salted. 

MILK SHAKE. 

Fill up a large glass two-thirds full of sweet milk, 
sweeten with syrup, or with the strained juice from any 
rich preserve, a few drops of vanilla can be added or a tea- 
spoonful of orange juice. Fill up the glass with pounded 
ice, place the mixture in the shaker and shake well, or pour 
from one glass to another until well mixed. 

BARLEY WATER. 

Wash two ounces of pearl barley in cold water until it 
does not cloud the water ; boil it for five minutes in half a 
pint of water ; drain that off, put the barley into two quarts 
of clean water, and boil it down to one quart. Cool, strain, 
and use. Pearl barley largely contains starcli and mucilage, 
and makes an excellent soothing and refreshing draught in 
fevers and gastric inflamations. 

CRUST COFFEE. 

Toast two slices of bread until very brown, break into 
small pieces, put one-half pint of the pieces into a pitcher 
and pour over them one and one-half pints of boiling water ; 
cover the pitcher, let it stand for ten minutes, then strain. 
Serve either hot or cold— a little milk can be added if liked, 
or the coffee can be made with boiling hot milk instead of 
water. 

FLAXSEED LEMONADE— i. 

Put two tablespoonfuls of flaxseed into a pitcher, pour 
over it one pint of boiling water ; let this steep for three 
hours on the back of the stove, then strain and add the juice 
of one lemon and one tablespoonful of sugar or more if 
desired ; if the lemonade is too thick, add more water. This 
is soothing for colds and fever. 



FOOD FOR INVALIDS. 289 

FLAXSEED LEMONADE— 3. 
Pour one quart of boiling water over four tablespoonfuls 
of whole flaxseed, and steep three hours, covered Then 
sweeten to taste, and add the juice of two lemons, using a 
little more water if the liquid seems too thick to be pala- 
table. This beverage is verj^ soothing to the irritated 
membranes in cases of severe cold. 

KOUMISS. 
Two quarts of milk slightly warmed, add two table- 
spoonfuls of sugar and one-half of a two-cent cake of com- 
pressed yeast. Blend ingredients thoroughly, bottle and 
cork and tie corks down ; put in warm place for six hours 
and then in ice box for two days before using. 

ICELAND MOSS CHOCOLATE. 
Dissolve one ounce of Iceland moss in one pint of boil- 
ing milk ; boil one ounce of chocolate for five minutes in one 
pint of boiling water; thoroughly mix the two, and give it 
to the invalid night and morning. This is a highlv nutra- 
tive drink for convalescents. 

DRY TOAST. 

In making toast there is apt to be great carelessness 
and ignorance shown ; the bread is generally cut too thick 
and the slices are unevenly colored. Cut the slices thin and 
even ; it is a good plan to dry the slices before toasting, then 
place them on the toaster over a clear fire, and turn con- 
stantly so that the slices are well browned ; always serve 
toast hot, 

CREAM TOAST— I. 
Toast a slice of bread evenly and quickly ; dip it into 
boiling water, then sprinkle a little salt on it, and cover 
with rich hot cream. 

CREAM TOAST— 2. 
Prepare as for dry toast ; pour over a little hot water, 
which must be drained off in a few minutes ; then spread 
some butter and a little salt on the slices, and pour over 
some good rich cream ; place in a hot oven for a few minutes 
and serve at once. 



390 THE 3-6-5 COOK BOOK. 

MARROW-BONE TOAST. 

Take two beef marrow-bones, cover each end with 
dough made with flour and water mixed together, boil the 
bones for an hour, then remove the dough, take out the 
marrow, spread on hot toast and season with salt and cay- 
enne, and serve hot. 

OYSTER TOAST. 
Chop very fine fifteen good oysters, add a little salt and 
pepper and a little nutmeg; beat two eggs with one table- 
spoonful of cream, heat and stir in the oysters, simmer 
together for five minutes, then pour the mixture over slices 
of hot, buttered toast. 

WATER TOAST. 
When the toast is ready, place in hot plate, pour over 
a little boiling water, spread a little butter evenly on top 
and a little fine salt, cover tightly for a few minutes to soak 
up the water, and serve immediately. 

OATMEAL WAFERS. 

Sift the oatmeal flour several times that it may be very 
fine ; take one quart of flour, mix it into a dough with cold 
water, add a little salt, work the dough until smooth, then 
roll it out very thin ; cut into squares or bake in one large 
sheet in a very cool oven. 

CHICKEN CREAM. 
Pound the breast of a cooked chicken to a smooth 
paste in the mortar; add some of the broth, one saltspoon 
of salt and a little pepper ; keep on the ice ; when required 
to use, heat a portion over hot water and add two table- 
spoonfuls of cream. 

CAUDLE. 
Put one-half a wine glass of wine into any plain gruel, 
flour or cracker ; stir it in while the gruel is hot, but not on 
the fire. 

CRACKERS AND MARMALADE. 

Toast three soda crackers, dip them for one minute in 
boiling water, spread them with a little sweet butter, and 



lOOl) I'OH INVALIDS. 291 

put between them layers of orange marmalade, or any other 
preserve or jelly; put plenty upon the top cracker and set 
them in the oven for two or three minutes before serving. 
This makes a delicate and inviting lunch for convalescents. 

CUSTARD SAVORY. 

Mix the yolks of two eggs and the whites of one in a 

gill of white stock, put into a small jam pot, tie a piece of 

buttered paper over it and boil for one-fourth hour in a 

bain-marie. vServe either hot or cold with buttered toast. 

CUSTARD FOR AN INVALID. 

Three tabespoonfuls of milk, one egg beaten into the 
milk and one dessert-spoonful of fiour, which has been 
warmed and dried ; when the ingredients are thoroughly 
blended, strain into a buttered cup, place the cup in a pan 
containing hot water, cover the top of the cup with a wet 
cloth. Bake slowly for twenty minutes, then turn it on to 
a small dish — be careful not to break the custard — put a 
nice bit of butter on top, and a little fine sugar. 

CRACKERS AND CREAM. 

Pour boiling water over one large cracker, sprinkle a 
little salt over and cover the cracker a few minutes, then 
pour over some cream and serve. 

SOAKED CRACKERS. 
Cover a hard pilot biscuit with cold water, when the 
water is all absorbed, cover the cracker again with cold 
water and place in the oven ; when thoroughly heated, put 
a little salt on it and two tablespoonfuls of sweet cream. 

Cl'STARD BROTH. 
Four fresh eggs, beat them until smooth, then pour them 
into three teacupfuls of broth, either of chicken, veal or 
beef; strain and then fill four cups with the custard, place 
them in a pan of boiling water, which should come within 
one-half inch of the tops of the cups — the water must not 
boil. Bake until the custard is firm, no longer; let the.cus- 
tards cool in water. They may be eaten either hot or cold. 



2C)2 THE 3-6- 1^ COOK BOOK. 



SANDWICHES. 



HOW TO MAKE. 

Sandwiches may be made of white, brown or Graham 
bread. The bread should be at least twelve hours old and 
close grained. Spread each slice lightly and evenly with 
butter or mayonnaise dressing, as may be required, before 
cutting from the loaf; lay the slice on a flat surface to be 
spread with the sandwich mixture ; over this place another 
spread slice of bread and press them together with a broad- 
bladed knife. They may be cut into various shapes, the 
square, triangular or diamond form being the most in use. 
Round sandwiches are made by using a large sized biscuit 
cutter. Slices cut into squares large enough to roll make 
another variety. 

SARDINE. 
Sandwiches in any form are always welcomed. The 
following are a little different from the regulation sand- 
wiches. Remove the skin and bones from some sardines 
and chop them and add a small strip of cooked ham chopped 
very fine. Mix with these some paprika and mustard, a 
little tomato or walnut catsup to give it a flavor, and just 
enough vinegar to make the mixture into a thick paste. 
Spread a thin slice of bread with butter and with a layer of 
the mixture. Lay another slice of buttered bread upon 
this and again cover with the mixture. Repeat with three 
or four slices of bread, then take off all the crust and cut 
the bread down into thick slices as you would jelly cake. 

BROILED SANDWICH. 

A broiled sandwich is unusual and is exceedingly good, 
as well as being a nice mode of using underdone beef. 
Spread thin slices of Graham or white bread with butter 
and place between the slices rare beef chopped fine and 



SANDWICUKS. 



293 



seasoned witli salt and paprika. Place the sandwiches in a 
double broiler and brown the bread over a clear tire slowly, 
so that the meat shall have time to become heated. Lay 
the sandwiches upon a heated dish and brush the tops with 
hot butter. A horseradish sauce is often served with these 
sandwiches. 

CHEESE SANDWICH TO SERVE WITH SALID. 

Cut slices of bread thinly in finger lengths ; butter them 
and cut thin slices of Swiss cheese and place them between 
the slices ; season the cheese with a little cayenne ; dip the 
sandwiches in melted butter, place in the oven for a few 
minutes or until the bread is brown. Serve hot. 

POTTED CHEESE SANDWICHES. 
Pound together one-half pound of Cheshire cheese and 
five ounces of butter, a pinch of sugar. Stir into a stiff 
paste with a little white wine and spread evenly on hot 
toast. 

CAVIARE SANDWICHES— I. 
Spread caviare on bread and butter, squeeze lemon 
over it, and add a trifle of cayenne pepper. 

CAVIARE SANDWICHES— 2. 
Take a small box of caviare, turn it into a shallow dish 
and beat into it alternately, a little at a time, lemon juice 
and olive oil, and stir until you have a thick, white paste. 
Spread it thickly on bread. Over this scatter some finely 
chopped olives. 

CREAM CHEESE SANDWICH. 
Delicious sandwiches may be made with one cup of 
English walnut meats chopped very fine and mixed with 
enough Philadelphia cream cheese to make a paste. Add a 
little salt and spread on very thin bread. 

CELERY SANDWICHES. 
Boil two eggs fifteen minutes, throw them into cold 
water, remove the shells and rub the eggs through a course 
seive, add to them a cup of finely chopped celery and enough 
mayonnaise dressing to season it and make a paste. Spread 
on buttered toast. 



394 THE 3-6-3 COOK BOOK. 

CHERRY SANDWICH. 

Another sandwich to serve with punch or lemonade is 
made of candied cherries chopped fine and moistened with 
a Httle wine. Spread the mixture between water thin 
biscuits. 

CHICKEN SANDWICHES. 
Chop the white meat of cold boiled chicken very fine, 
and mix with it enough highly seasoned mayonnaise dress- 
ing to make a paste, add to this a few chopped olives and 
spread between buttered slices of bread. Another chicken 
filling is made by chopping the chicken line with half as 
many blanched almonds as you have meat; season with salt 
and a dash of cayenne pepper. Moisten with a little cream 
until it is thin enough to spread nicely. This is excellent 
on brown bread. 

HOT CHEESE SANDWICHES, 
To prepare them slice the bread very thin and cut it 
round with a large sized biscuit cutter. Put a thick layer 
of grated cheese between the two circles of bread, sprinkle 
the cheese with salt and cayenne pepper and press circles 
of bread together. Fry them in a spider in equal parts of 
hot lard and butter. Brown them on each side and serve 
hot. 

FISH SANDWICHES, 
Graham bread is especially good for fish sandwiches. 
To make a sardine sandwich take three sardines and remove 
the skin and bones. Put them in a bowl with one teaspoon- 
ful of anchovy paste, the yolks of three boiled eggs, two 
tablespoonfuls of olive oil and the juice of half a lemon. 
With the back of a spoon rub this mixture to a paste and 
spread on bread. 

FRIED SANDW^ICH. 
A delicious fried sandwich is made with stale bread and 
a bit of dry cheese — two things that can usually be found in 
one's larder ; cut the bread thin and spread it with French 
niustard ; cover this with a thick layer of grated cheese and 
sprinkle with salt and a dash of cayenne. Press the slices 
of bread well together and cut them into any shape desired. 



SANDWICHES. 295 

Have equal parts of lard and butter heated to boiling point 
in a frying pan ; put in the bread sandwiches and cook both 
sides brown and serve very hot. These sandwiches may be 
varied by scattering a little minced ham or chopped parsley 
over the cheese. 

HOT SANDWICH. 
Here is another mode of utilizing stale bread. Graham 
or white can be used; cut it into rather thick slices and 
lightly toast them, cutting them into any fancy shape. To 
three-quarters of a cup of chopped ham or tongue add a 
little grated cheese, some chopped parsley, a tablespoonful 
of cream and the yolk of a beaten egg. Mix these 
ingredients well together and spread thickly upon the 
toasted bread and sprinkle a little grated cheese over the 
top. Place the pieces in a baking pan, put them into a hot 
oven and brown well. 

HAM SANDWICHES. 

One can of deviled ham, soften with rich cream and 
one glass of sherry. Spread on thin bread and butter. 

LETTUCE SANDWICH. 
Cut the bread very thin and stamp round with a biscuit 
cutter ; spread thickly with mayonnaise dressing, and lay 
white crisp lettuce leaves on the dressing between the 
slices, letting the lettuce leaves come beyond the slices; 
press the upper piece of bread over the lettuce and trim 
the leaves with sharp scissors to make them even on all 
sides. Watercress may be used in the same way. 

OLIVE SANDWICH. 
Chopped olives mixed with a little mayonnaise dressing 
are a popular filling for sandwiches at five o'clock teas, as 
well as brown or white bread cut very thin, and buttered 
and spread with almonds, walnuts or Pecan nut meats 
pounded to a paste with a little salt. 

RAISIN SANDWICHES. 

Raisin sandwiches are excellent to serve with lemonade. 
With a pair of sharp scissors cut large raisins in two, 
lengthwise, and remove the seeds. Lay the fruit closely 



296 THE 3-6-5 COOK BOOK. 

together between thin buttered bread and cut into fancy 
shapes. 

MAYONNAISE WITH OLIVES. 
Cut with the pastry cutter some rounds of thin, white 
bread ; spread with mayonnaise sauce, in which mix 
chopped olives. 

COLD ROAST BEEF SANDWICH. 
A hearty sandwich that most men are fond of is made 
thus : Chop very fine cold rare roast beef, and to one cup- 
ful of meat add one-fourth of a teaspoon ful of salt, one 
teaspoonful of tomato catsup, and the same amount of 
Worcestershire sauce and of melted butter, stir until well 
blended and spread on thin slices of bread. Or thus : To 
half a cupful of thick mayonnaise add two spoonfuls of 
whipped cream, a dessertspoonful of grated horseradish, 
and two of chopped cucumbers. Spread the bread with 
this mixture, and then with a thin layer of finely chopped 
rare beef and cover with more dressing and bread. 

SPANISH SANDWICHES. 
Butter some slices of fresh brown bread, and sprinkle 
on each slice a little cayenne, then put some boned an- 
chovies, laying them flat, and sprinkle over all the yolk of 
an egg cooked hard and rubbed through a sieve, some finely 
minced cold chicken, and a little chopped parsley; place 
the other slices of bread over, press them well together, cut 
into rounds and serve garnished with sprigs of parsley. 

LEBERWURST SANDWICHES. 

Spread the leberwurst on slices of rye bread, do not 
use butter. Leberwurst is a German sausage made of 
goose's livers, truffles, etc. Scoop out of the sausage skin. 

TOMATO SANDWICH. 
Cut thin slices of bread and butter evenly, then cut 
them into rounds with a biscuit cutter, lay on one slice of 
the bread a slice of ripe tomato, sprinkle the other slice 
with grated cheese, season with salt and pepper; press the 
two slices together. 



SANDWICHES. 297 

FISH SANDWICH. 

Use any cooked fish, free from bones, spread the slices 
of bread with butter; mix the fish with finely chopped 
pickle and mayonnaise, and spread on the bread. 

SAUSAGE SANDWICHES. 

Take the small link sausage, split them lengthwise and 
broil on each side. When they become cool, cover buttered 
bread with delicate lettuce leaves and lay the sausage upon 
them ; then the thinnest possible slices of cucumber pickles, 
and lastly a piece of buttered bread. Cut them into small 
squares. 

It may well be said of sandwiches that their name is 
legion. 



298 THE 3-6-5 COOK BOOK. 



BEVERAGES. 



APPLE TODDY. 
Two tumblers of boiling waters, two tumblers of white 
loaf sugar, one tumbler of best brandy, one-half tumbler of 
peach brandy, one-half tumbler of Jamaica rum. Remove 
the cores from ten apples, bake them. Mix the sugar well 
in the boiling water first, and then add the other liquors, 
then the apples ; this is better made the day before it is to 
be used. 

BONUM. 

Three-fourths quart of whiskey, one gill of Vermouth, 
one-third wine glass of orange bitters, thirty drops of 
Angostora bitters, one wine glass of Benedictine, one wine 
glass of Curacoa, one glass of rock candy syrup. 

COCKTAIL A LA SHERRY. 
Equal portions of Old Tom gin and Vermouth, small 
portion of orange bitters, a dash of Marischino. 

CHOCOLATE. 
"Time and experience, those two great masters, have 
proved that, when properly prepared, chocolate is whole- 
some, nourishing and easily digested ; and also that it is 
most suitable for those who have much brain work — for 
clergymen, lawyers, literary men, and, above all, for 
travelers." — Brillat-Savarin. 

ARABIAN CHOCOLATE. 
One-half pound of French chocolate, one pound of rice 
flour, one-fourth pound of arrowroot, one-half pound of loaf 
sugar pounded fine. These should be well mixed together; 
a tablespoonful may be slightly wet with milk or water, 
then stirred into one pint of boiling milk and boiled for five 
minutes. It can be served either hot or cold. 



HE\'ERACiKS. 399 

CHOCOLATE. 

To one quart of boiling milk take four ounces of 
chocolate ; put the chocolate into a small pan on the fire, 
add three tablespoonfuls of cold water; stir together until 
the chocolate is thick and smooth, then stir it into the boil- 
ing milk ; add three tablespoonfuls of sugar. Stir for five 
minutes and serve hot. If desired, put on the top of each 
cup one spoonful of wliipped cream. One teaspoonful of 
sherrv to each cup greatlv improves the chocolate. 

FILTERED COFFEE. 

Allow one and one-half tablespoonfuls of ground coffee 
to each person. Put the coffee into the filter and pour over 
the boiling water slowly, allowing one cup of water for each 
person ; after all the w'ater has gone through the coffee pour 
it all through the second time. 

COFFEE FOR FIVE PERSONS. 

One cup of coffee before being ground, half egg, two 
quarts of boiling water. Beat one egg with two table- 
spoonfuls of cold water. Grind the coffee, put one-half the 
egg on the grounds, then wet it thoroughly with cold water 
so that every grain will be wet. Pour the boiling water 
on, boil about ten minutes after it comes to a boil. The 
other Iialf of the egg will answer for the next coffee,. 

Note. — Put all the water on the coft'ee that is required, 
as it spoils the coft'ee to add water after. The water should 
be perfectly fresh, and the coft'ee should be used as soon as 
it has boiled. 

The coft'ee should be placed on the hottest part of the 
range, or gas stove, so that it \vill boil as quicklv as 
possible, watching it constantly (hat it may not boil over. 

The coft'ee pot should never be washed with soap, or a 
dish cloth, simply rinse it out thoroughly with cold water, 
then with boiling water ; turn the pot upside down to dry. 
Never use a towel to dry it. 

Use a wooden spoon or ladle, and never use anything 
else; rinse and dry as soon as you are through with it. 
Never let the coft'ee pot stand with coffee in it. 



300 THE 3-6-5 COOK BOOK. 

COCOA. 

Full directions come with all the various preparations 
offered in the leading grocery houses. 

"VERY BEST EGG-NOG." 

Eighteen eggs ; beat the yolks until very smooth with 
enough sugar to make the mixture sweet, add very slowly 
in a thin thread stream one pint of brandy and one pint of 
Jamaica rum ; then add two quarts of rich cream, then the 
whites of the eggs beaten until stiff, with enough sugar to 
make them sweet ; put the whites on top of the mixture 
and serve. 

EGG-NOG. 

One pound of sugar, twelve eggs, one quart of whipped 
cream, one nutmeg grated, one pint of brandy. Beat the 
yolks and sugar together until very light, then add the 
whites beaten stiff, then add the whipped cream, and lastly 
add the brandy drop by drop as oil is used in making 
mayonnaise dressing ; this way of adding the brandy will 
be found a great improvement over the old way of pouring 
it into the mixture. 

EGG LEMONADE. 
Break one egg into glass, rub two lumps of sugar on 
the rind of a lemon, put into the glass ; squeese the lemon 
juice over the sugar, half fill the glass with powdered ice, 
fill to the top with cold water, shake vigorously with a 
shaker, then gra^e a little nutmeg on the top. 

FISH HOUSE PUNCH. 

One quart of brandy, two quarts of Jamaica rum, one 
gill of peach brandy, one quart of lemon juice, five pounds 
of loaf sugar (dissolved) ; add the lemon juice to the sugar 
and then pour in the mixture of spirits ; nine pounds of 
water and ice. For forty people. 

FRUIT PUNCH. 

This punch is served in small glasses either before a 

luncheon or during the dinner after the roast. Any fresh 

fruits can be used— strawberries mixed wMth raspberries, 

cherries, pineapple cut in small slices, white grapes cut in 



HEVEKACiES. 3OI 

halves with the seeds removed. Boil together a cupful of 
rum and two cupfuls of sugar. As soon as the syrup boils, 
pour it over the fruits and let all become cold, then fill the 
glasses and place on the ice— or place in a can and pack in 
ice and salt. Serve very cold. 

"GOOD LEMONADE." 
For a quart of good lemonade take the juice of three 
lemons, using the rind of one. Peel the rind very thin, get- 
ting just the yellow outside ; cut this into pieces and put 
with the juice and powdered sugar, of which use two ounces 
to the quart, in a jug or jar with a cover; when the water 
is just at the boiling point pour it over the lemon and sugar, 
cover at once and let it get cold. 

CALCUTTA LEMONADE. 
This lemonade is almost equal to liquor in richness. 
Pare thinly two dozen lemons and squeeze the juice on the 
peel ; let this remain twelve hours, then add two pounds of 
granulated sugar, a quart of sherry wine, three" quarts of 
boiling milk. Let it strain through a flannel jelly bag, and 
serve with chopped ice. 

CHABLIS OR CLARET CUP. 
One lemon ; cut off the peel very thinly, twelve lumps 
of sugar, two wine glasses of sherry, one quart of chablis or 
claret ; stir these well together and then place on the ice ; 
just before serving add two bottles of soda. 

CREME DE MENTHE. 
Fill a bottle with sprigs of fresh mint, add the juice of 
two lemons and one pint of brandy ; let these stand for one 
week, then add a syrup made with three ounces of rock 
candy. 

SHANDY GAFF. 

One bottle of ale made very cold, with one bottle of 
ginger ale ; mix together, serve cold and quickly. 

GRAPE JUICE MEAD. 
Two quarts of grape juice, twelve lemons, six oranges, 
one quart of American champagne, two quarts soda or 
Apollinaris, two cups of lump sugar ; rub some of the lumps 



302 THE 3-6-5 COOK BOOK. 

of the sugar over the lemons and oranges ; mix the juice of 
the lemons, oranges and grape juice well together with the 
sugar, then strain through a jelly hag; just before serving 
add the champage or soda ; put large lumps of ice in the 
pitcher and serve in glasses. 

GINGER CORDIAL. 
One ounce of green ginger, one ounce of rock candy ; 
melt the candy, put with it tne ginger in small pieces, and 
add one quart of brandy ; put into a bottle and let it stand 
for one montli, then strain and bottle. 

MILK PUNCH. 
Eighteen lemons, cut off the rind and steep them for 
two days in one gallon of brandy or rum ; then strain and 
add two nutmegs grated, three pounds of loaf sugar, two 
quarts of boiling milk, four quarts oi cold water and the 
juice of the lemons. Stir all these very well and strain 
through a-flannel bag. Add the boiling milk last ; bottle 
and cork tightly. 

IMPERIAL PINEAPPLE PUNCH. 
vSlice a pineapple very thin, peel four large oranges, 
take off all white pulp and separate them into eights ; put 
pineapple and oranges into a large bowl, add twelve ounces 
of sugar, eight ounces of lemon juice (the juice of four 
lemons), four drops each of essence of lemon, cinnamon and 
vanilla, pour over one quart of boiling water, let it stand 
until cool, then add one pint of Jamaica rum, one-half pint 
arrack, one bottle hock, one wine glass chartreuse ; add just 
before serving one bottle of champagne and one bottle of 
seltzer. 

RUM PUNCH. 
One quart of rum, one ounce of Young Hyson tea, two 
quarts of water, twelve lemons, juice and grated rind of 
nine, sweeten to taste ; steep the tea, pour into the mixture 
and bottle ; when needed pound a quantity of ice very fine, 
put into the punch bowl or into small glasses and pour the 
punch over. Replenish from the bottle ; do not pour all 
into the punch bowl ; make the mixture rather sweet. 



HEVEHAGES, 



3«3 



VERY GOOD PUNCH. 

Two pounds of loaf sugar, two cups of strong black 
tea, six wine glasses of brandy, six wine glasses of rum, 
four oranges, juice only, two bottles of champagne ; mix 
well together; this amount makes two gallons of punch — 
add pounded ice, when ready to serve. 

WASH AW PUNCH. 
Twelve eggs, four pounds of sugar, two quorts of 
sherry, one pint of water, one stick of cinnamon in the 
wine; beat the eggs and sugar together; boil the wine and 
water, stir in the eggs and sugar quickly and serve. 

WEST POINT PUNCH. 
One goblet of brandy, one goblet of Jamaica rum, one 
teacup of green tea, eight tablespoonfuls of currant jelly 
mixed with the hot tea, one goblet of white sugar, the juice 
of four lemons, four lemons cut in thin slices, one pineapple 
cut in thin slices, two quarts of champagne, one teacup of 
Curacoa, plenty of pounded ice; mix well, let the punch 
ripen for an hour before adding the ice. 

SIBERIAN PUNCH. 
One quart of thick cream, one-half pint of fine sugar, 
two whites of eggs, one half tablespoonful of corn starch. 
Let cream come to boiling point ; mix eggs, sugar and 
corn starch together, then stir all slowly into the boiling 
cream until cooked; then cool and add one quart of brandy 
when partly frozen. This will serve ten portions. 

TO MAKE TEA. 
The water must be freshly boiled. Pour some hot 
water into the teapot, then pour it out and put in one tea- 
spoonful of tea for each cup and one over, pour over the 
boiling water, let the tea steep for five minutes. It must 
not boil. For afternoon tea served with lemon, Formosa 
Oolong is the best. 

TEA. 

In the place of the slices of lemons, a little bit of 
vanilla bean or a few drops of orange flower water may be 
added to the water. 



304 THE 3-6-5 COOK BOOK. 

TEA PUNCH— I 

One quart of green tea, juice of twelve lemons, four 
oranges ; one small bottle of imported orange-flower water, 
one quart of Santa Cruz rum, one small tumbler of 
Maraschino, twelve bottles of club soda, sugar to taste, 
slices of orange, lemons, and other fruits in season. 

TEA PUNCH— 2. 

Two quarts of Jamaica rum, twelve lemons, three 
pounds of pulvarized sugar, two cups of green tea. Cut the 
rind of the lemons as thinly as possible, string all on long 
string and soak in the rum. Steep tea, pour it over the 
sugar and lemon juice, then add the rum. Just before 
serving, fill up the punch bowl with powdered ice and pour 
over the mixture. 

TEA PUNCH— 3. 

One pound of loaf sugar, one cup of green tea, three 
wine glasses of brandy, three wine glasses of rum, three 
lemons, one bottle of champagne, Fill the glasses with 
powdered ice and pour over the punch. 

PEACH BRANDY. 

Put six large peaches sliced, in one quart of brandy, 
put the kernels fi'om the peach stones ; add three ounces of 
rock candy, let these stand for six weeks, then strain and 
bottle. 

ORANGE BRANDY. 

Two quarts of good brandy, three-quarters of a pint 
of fresh orange juice strained, one pound white sugar. 
Peel the rinds from the oranges very thinly, add them to 
the brandy, the orange juice and sugar ; mix together and 
cover closely for five days, occassionaly stirring ; then strain 
and bottle. This will keep for years. 

LEMON BRANDY. 
Prepare as for orange brandy. 



USEFUL HINTS. 305 



USEFUL HINTS. 



ECONOMY. 

Never go in for that sort of seeming saving which 
consists in the use of cheap materials either in meats, 
groceries or fats ; the best articles are the cheapest in 
the end. Economy is a good and a splendid quality, 
but it must be intelligent economy. The avoidance of 
waste in every department of the kitchen, larder and pantry 
is the only true economy. Never allow the least scrap to 
go to loss, but strive to turn even the scraps to some good 
use. Scrupulous cleanliness is indispensible. Clealiness in 
everything, vegetables carefully washed and rinsed, every 
utensil invitingly clean. 

BROWNED FLOUR. 
Put some sifted flour into a pan, place it on the stove 
and stir constantly from the bottom, whenever it begins to 
stick — do not let it burn, but when well browned, it is 
done. Put in a tin canister or glass jar to keep until 
needed. 

TO CLEAN CURRANTS. 
The best way is to sprinkle them with flour and rub 
them until the grit, stems and flour are removed ; then put 
them in the strainer and let the water run through them 
until it is perfectly clear; then dry the currants on a coarse 
towel. 

SWEET HERBS. 
Many recipes call for ''Sweet Herbs;" the proper 
mixture is : One part marjoram, two parts thyme, and 
three parts parsley. It is a wise precaution to dry bunches 
of these herbs carefully, sift them through a sieve, and mix 
in the above proportions and bottle ready for use. 



306 TTIK 3-6-5 COOK HOOK. 

Add a pinch of salt when whipping the whites of 
eggs. 

A little sugar is a great improvement to soups. 
Add a little salt to sweet dishes. 

Beat the yolks of egfgfs until they are a light lemon 
color. 

Put one teaspoonful of hot water always into the yolk 
of an egg when used for breading^ wuth crumbs and eggs. 

In making hard sauce add the powdered sugar slowly, 
a little at a time. 

Always fold in the whipped whites of eggs, into cake 
batter or other batters, rather than to beat them in. 

Always strain any mixture of flour and milk or water 

to avoid lumps and always add milk or water a little at a 
time in mixing any thickening. 

MEAT. 

Never place meat directly on the ice in the refrigerator ; 
the water draws out the juices of meat. 

Never allow meat to remain in the paper in which it 
is brought from the butcher, or in the hot kitchen ; put it 
at once in a cool place. 

All meat that has been hung long must be carefully 
scraped and washed off with vinegar and water before 
using — the outer skin may have acquired a stale taste. 

All warmed-over meats, if fried, should either be 
breaded or else dipped into batter and fried. The batter, 
or egg and bread crumbs form a crust and keep the meat 
tender and juicy; if cold meat is fried without either, it is 
always hard and stringy. 

Meat is cooked in "its own juice," by placing the piece 
in a stone jar with a cover, without any water, and letting 
it cook on the back of the stove slowly and gently. 

All meats cooked at a low degree of heat are rendered 
tender and palatable. 

In broiling either meats or fish, be sure that the 
gridiron is perfectly clean, and that it is rubbed with good 
fat, and is hot before using. 



usKi-ri, nixrs. 



y^i 



In broiling, no thin pieces should be broiled, only thick 
iieshy pieces. No forks should ever be stuck into them 
nor should they be cut with a knife. You may sprinkle 
your steak or chop Avith a little pepper, but never add the 
salt till the meat is done. 

Cold beef cut in slices, covered with vinegar over ni^rht 
then dipped in egg well seasoned with salt and nutn?eg' 
rolled in bread crumbs, fried, makes a very good lunch dish! 

Always rub the broiler or gridiron with fat before usin^ 
and always have it hot before putting on the meat or ^th 
to be broiled. Broiling requires a brisk fire, free from 
smoke. 

A mixture for croquettes can be made and moulded 
and the croquettes kept in a cool place until needed, when 
they are easily cooked. 

Always see that the oven is hot one hour before baking • 
meat is spoiled in a cool oven. 



It IS indispensible to good cooking that every dish 
requiring to be served hot should not wait in the kitchen, 
but should be served with promptness. 

Remember that wine increases the taste of salt For 
this reason where wine is used for flavoring, very little 
sa t shonld be put in until after the wine has been used 
when more may be added if necessary. 

If the w^ater is hard water, a little pinch of soda should 
be added to soften it for cooking purposes. 

TO KEEP MEATS UNTAINTED. 
Put a piece of charcoal inside of any poultry to be kept 
over night in summer; when meat has a close or slightly 
tainted smell wash it in w^ater in which is dissolved a tea- 
spoonful of soda, or in water and vinegar mixed. 

Keep lemons in a crock HHed wit!i cold water. 

Put oyster shells into a stove that is clinkered. Put in 
w lien the hre is hot. 

EGG STAIN. 

vSalt will remove the stain on egg spoons. 



-^oS THE 3-6-5 COOK BOOK. 

TO THICKEN WITH CORNSTARCH. 

Corn starch is used to thicken soups or sauces because 
it makes a smoother thickening, but it should be cooked for 
fifteen minutes — ordinary flour requires five minutes to cook. 

MUSHROOM POWDER. 

Mushroom powder can be successfully used in place of 
fresh mushrooms in scrambled eggs and omelettes. 

TO REMOVE MORTAR AND PAINT. 
Mortar and paint may be removed from window glass 
by washing the glass with strong, hot vinegar. 

TO KEEP A CHEESE FRESH. 
Wring out a cloth in cider vinegar, wrap it around the 
cheese, cover with a paper bag and keep the cheese in a dry, 
cool place. The cheese will retain its freshness and will 
not mold. 

Serve cream cheese with figs. 

Figs may be freshened by washing them thoroughly, 
drying and then heating them in the oven — take out and roll 
in powdered sugar. 

TO KILL COCKROACHES. 
Helebore sprinkled about on the floor of the rooms 
infested by cockroaches, will kill the pests; they eat it and 
will be poisened. Be sure to sweep the helebore up every 
morning. 

TO REMOVE BLACK BEETLES. 
Try fresh cucumber peelings where black beetles and 
cockroaches haunt. 

TO FRY BREAD TO SERVE WITH SOUP. 

Cut some slices one-fourth of an inch thick from a stale 
loaf, pare off the crust and divide the bread into small dice ; 
put in the pan— for one-half pound of bread a tablespoonful 
of butter ; when it is hot put in the bread, and fry until it is 
colored a pale brown ; drain from the butter and keep warm 
until served. 



USKKITL HINTS. 309 

FRIED BREAD FOR SOUP. 

Cut stale bread into thin slices and moisten them with 
milk, then cut into dice, put in a pan and fry in butter unl il 
brown. 

CROUTON.S FOR SOUP. 
Cut some slices of bread into small dice and fr\- in a 
little hot butter until of a light brown color. 

BREADING AND RASPING— i. 

For breading, use beaten eggs, oil and crumbs of either 
cracker or stale bread; if bread is used, rub the crumbs 
through a sieve, dry in the oven, and place in a tin box 
until ready to use. In breading, the eggs should be well 
beaten ; for three eggs, add one tablespoonful of oil, one 
tablespoonful of water, a saltspoonful of salt and a pincli of 
pepper. 

"Raspings'' are made from crusts of bread baked to a 
bright golden color, then crushed with the rolling pin, 
passed throug a sieve, aud put by for use— the coarse crumbs 
bein"g used to sprinkle over roast birds, etc. 

BREADING— 2. 

In preparing the crumbs for breading any articles, to 
successfully cover the articles, you must use a quantity of 
crumbs — there should be a quart or more of prepared crumbs 
on the board. 

CRUMBS. 
Mix crumbs with a little melted butter before putting 
on the top of any dish. 

CRACKER CRUMBS. 
Crackers should be made hot, then rolled and sifted, 
rolled and sifted again, until they are very fine; all crumbs 
for breading should be made very fine before using. 

MUSH. 

Put mush for frying into baking powder tins. You 
can slice the mush in round slices which will present a very 
appetizing appearance. 



3IO TIfE 3-6-5 COOK I500K. 

BREAD CRUMBS.. 

Save all pieces of bread. The large slices can be used 
for toast ; small pieces be used in puddings or dried for 
crumbs. Use the white part and crusts separately, dry in 
oven, sift, then put away in glass mason jars. 

CAKE CRUMBS. 

Stale cake is useful in making ^'arious puddings. 

TO CLEAN FRUIT. 
The best way to remove sand and grit from small fruits, 
when washing them is necessary, is to lay the fruit loosely 
in a clean wire basket and dip the basket into fresh water 
several times, then let the fruit drain before using. 

TO CHOP PARSLEY. 

In chopping parsley, after it is very tine, wash it, then 
place in the corner of a napkin and wring it dry ; the pars- 
ley will, after this, sprinkle easily over any dish for which 
it is required. 

TO CLEAN IRON KETTLES. 
A little vinegar and salt, boiled in an iron skillet or 
spider, will remove all burned and black spots. 

TO PREPARE GELATINE. 

Gelatine must be soaked in cold water first, then dis- 
solved in hot water. 

LEFT OVERS. 

Never throw away any of the cereals left over from 
breakfast, they are improved by long cooking, and can be 
added to the supply for the next morning, or they can be 
sliced and fried. 

Save all the vegetables left from dinner. They can be 
used to make a salad with either a French dressing or may- 
onnaise, or they can be used in the soup the next day. 
Save all the bits of meat which are trimmed from the roast 
or steak and all bones ; use these for the soup stock. Clarify 
all bits of suet, and other fat bones to use for frying. Grate 
all the bits of cheese and put into a clean jar to serve on 
crackers or toasted bread, or to use with macaroni. 



ILSKKUL HINTS. 



CHOPPING SUET. 



Always add a little flour when chopping suet to pre- 
vent the suet from oiling and sticking together. 

TO CLEAN SILVER. 

vSilver that has been laid away, and has become tar- 
nished, can be cleaned quicker if the whiting used to clean 
with is moistened with sweet oil before applying to the 
silver. Afterwards, dry whiting can be used as usual. 

Grease all pans and molds with butter, dripping or lard, 
using a small brush. 

TO KEEP FOOD WARM. 

When it is required to keep some dish already prepared 
warm for a time before serving, place in a pan of hot water. 

TO CLEAN KETTLES. 

When any kettle has become black and burned, 
boil in it a solution of sal soda for an hour or more. Use 
soda to soften the grease on pans, and scour with Sapolio. 

TO CLEAN DRAINS. 

Pour a solution of concentrated lye down the drain 
pipe of the kitchen sink at least twice a week, to prevent 
the grease stopping the pipe. 

THE REFRIGERATOR. 

See that the refrigerator is kept absolutely clean, 
the drain pipe kept open by washing the refrigerator out 
three times a week with cold water with soda or borax 
dissolved in it. 

STEAMING VEGETABLES. 

Many vegetables can be steamed or stewed in the oven 
when the top of the range is full. After preparing them, 
place them in an earthenware jar with a spoonful of water 
and a very little butter. Cover the jar and stand it in a 
sauce pan of water or the jar can stand in the oven: Green 
peas, beans, cauliflower, cabbage, all can be so cooked. 



312 THE 3-6-5 COOK BOOK. 

PUT AWAY UTENSILS. 
In cooking, try to clear up all utensils used as you go 
on ; do not allow all to accumulate. Wash and put each 
one back in its place. Neatness, order and method should 
be observed in every kitchen. 

DRIED FRUITS. 

Dried fruits are better stewed in a double boiler, or 
baked in an earthen jar in the oven, using as little water as 
possible, the fruit to be closely covered. Always carefully 
look over all dried fruits before cooking them, then soak 
them for two or three hours in cold water, or until they are 
soft and swollen to their full extent, when they should be 
stewed in the same water; add the sugar just before they 
are fully cooked. 

Apple sauce is vastly improved by being baked in an 
oven instead of being stewed. 

LIME WATER. 
To make lime water, frequently needed for an invalid's 
or a child's use, put one pound of unslacked lime into a 
large bowl ; pour over this three quarts of boiling water ; let 
it stand for fifteen minutes, then stir it well with a stick. 
Place the bowl in a cool place for several hours ; at the end 
of the time pour off the clear water and bottle it. A tea- 
spoonful may be added to a glass of milk in case of an acid 
stomach, or to render the milk more easy of digestion. 

BURNS. 
In case of a burn, cover the place with bicarbonate of 
soda (salaratus) and bind over it a soft cloth ; this will re- 
lieve by keeping the air from the burnt place. As soda is 
in all kitchens this is a convenient remedy. Lime water 
also is an excellent remed}-. Wet cloths in it and place over 
the burn. 

ORANGE SUGAR. 

Cut oft" the thin yellow rind of oranges, and dry it. 
When it is dry (it will take two days to dry) put it in the 
mortar with one cupful of granulated sugar. Pound the 
mixture until it is a powder then rub it through a very fine 
sieve ; the rind of twelve oranges will require two cupfuls 



ITSEFUL HIXTS. 



313 



of sugar ; when very finely powdered put into tight glass 
jars. One tablespoonful of thi.^ mixture is required for 
flavoring a custard or cake. 

LEMON SUGAR. 

Lemon sugar can be prepared in the same manner as 
orange sugar, 

VANILLA SUG.AR. 
One pound of powdered sugar, one ounce of vanilla 
bean ; split the bean, remove the seeds, pound well 
together with the sugar until fine, then bottle. 

MERINGUES. 
In making a meringue, after beating the whites of the 
eggs until they are very stiff, add the sugar to the whites, 
beating it into the whites with a silver spoon, a little at a 
time ; add the flavoring at the last ; the white of one egg 
requires one tablespoonful of sugar. A meringue should be 
baked in a slow oven, 

ONION JUICE, 
When onion juice is required, pare the onion and cut 
it in four pieces if a large onion, and squeeze the pieces in 
a wooden lemon sqneezer ; keep the squeezer for this use 
only. Or the onion can be pressed against a coarse grater 
and the juice extracted. 

TO KEEP MEATS. 

Meat can be kept in summer for a longer time if it is 
thoroughly rubbed over with olive oil ; steaks should be 
dipped in oil or melted butter or dripping, and then hung 
up. 

Meat can be rubbed with ginger, every crevice filled, if 
desired to keep it for a few^ days. 



When sponges have become soft and sour rub into 
them some lemon juice, then rinse several times in luke 
warm water and dry. 

Wash old gflass jars in hot water in which is dis- 
solved a tablespoonful of baking soda; after, rinse well in 
cold water. 



3 '4 



THE ^-6-q COOK BOOK. 



Flat irons that are rusty can be cleaned by rubbing 
them with wax tied in a cloth, the irons to be warm ; then 
rub them well on a board strewn with salt. 

Ink spots can be removed from the fingers by a little 
ammonia. 

A little ammonia and alcohol mixed, rubbed on black 
silk will remove the ''shiny'^ look^ so often seen on seams 
of dresses. 

TO WASH BLANKETS. 

To each pailful of rain water use one tablespoonful of 
borax. 

Fill the wash boiler with water ; cut into small pieces 
two cakes of any good white soap. When this is dissolved 
and the water boiling, strain into the washtubs through 
cheese cloth. 

Put in the blankets ; do not mix the colored borders ; 
put all of one color together; let the blankets remain in 
the water over night ; cover the tubs. The water should 
be made tepid before the blankets are put into it, so cold 
rain water can be added to the hot water. 

The next morning rinse the blankets up and down in 
the water by holding the ends and going all around the 
four sides ; then have the wringer set very loosely and wring 
the blankets into another tub containing clean cold rain 
water. Rinse the blankets in this the same as in the first 
water; then wring into another tub of cold water; wring 
again into a third tub ; from this water take the blankets — 
do not wring them ; hang them on the lines dripping wet 
in the hot sun, changing them twice ; that is, turning them 
upside down twice. The blankets will be beautifully soft 
and clean after they are dry. 

FURNITURE POLISH. 

A FAMOUS RECIPE FROM WARWICK, ENGLAND. 

One ounce of white wax, one ounce of beeswax, one- 
half ounce of Castile soap, one-half ounce of soda, one-half 
ounce of camphor, one pint of turpentine, one pint of boil- 
ing water. 

Cut the wax and soap into small pieces and dissolve 



IISEKUI. HINTS. 31 5 

with the soda and camphor in the turpentine. Then add 
the boiling water and shake well together, until it looks 
white, and about the consistency of thick cream ; bottle. 
When required, apply a little on a flannel cloth evenly and 
rub it off with a clean soft cloth. This preparation can be 
used on any kind of wood work, or on leather goods. 

TO RESTORE THE "PILE" ON VELVET. 

To restore the "pile" on velvet hold the velvet over 
boiling water the wrong side next to the steam, brush the 
velvet lightly as the steam goes through the fiber. 

PAPER BAGS. 

The large paper bags which are made for holding 
banana bunches are very nice for holding blankets and 
other woolens, which require to be put away from moths 
in summer. 

CLEANINCi MLXTURE FOR BLACK GOODS. 
One-half pint of alcohol, one-half pint of distilled 
water, one ounce of aqua ammonia. Mix and bottle. 

FOR CLEANING CARPETS. 
One bar of good soap, or electric soap ; shave fine into 
one gallon of cold water, add four ounces of pulverized 
sal-soda, eight ounces of fine borax. Boil fifteen minutes. 
Put this into three gallons of cold water and one-half pint 
of alcohol. Rub on carpet with scrubbing brush, and wipe 
off carefully with a clean cloth. 

CLEANING MIXTURE FOR CLOTHING. 

One gallon of deodorized benzine, one-half ounce of 
ether, one-half ounce of chloroform, one ounce of alcohol. 
Mix well and bottle. 

CLEANING MIXTURE FOR RUGS, ETC. 

Two-thirds bar of ordinary kitchen soap, two quarts 
of water in which dissolve the soap, one tablespoonful each 
of borax, alum and washing soda. Mix and let all cool, 
then add two tablespoonfuls of ammonia and one table- 
spoonful of Fuller's earth. 



316 THE 3-6-5 COOK BOOK. 

CLEANSER FOR WOOLENvS. 

One-fourth pound of white castile soap, one-fourth 
pound of ammonia, one ounce of ether, one ounce of 
alcohol. Cut soap very find and dissolve thoroughly in 
warm water, one quart ; add four quarts of soft water, then 
the other ingredients. Bottle at once. 

COLD CREAM— I. 

The woman who wishes to be sure that the ingredients 
of her cold cream are absolutely pure can make it herself 
with but little trouble. 

The butcher's and not the druggist's is the place to seek 
for the basis. Secure from him some fine white tallow. 
Cut into bits, put it into a saucepan without any water; set 
the sauce-pan in a jar of boiling water and let all remain 
until the fat is thoroughly "tried" out of the tallow. Strain 
through a fine sieve and while still warm stir in a teaspoon- 
ful of the essence of camphor to every cup of tallow. Next 
a tablespoonful of your favorite perfume and stir until the 
whole is a sweet smelling liquid. Before it has had time to 
cool pour into a little toilet jar and set upon the ice over 
night. It will keep indefinitely and will be found a deli- 
cious remedy for all the ills that winds and weather bring 
to the feminine skin. ( 

COLD CREAM— 2. 

Four ounces of oil of almonds, one and one-half ounces 
of white wax, one and one-half ovmces of spermaceti, one 
and one-half ounces of rose water, one and one-half ounces 
of glycerine. Melt these together over a gentle heat ; \vhen 
blended, stir until the mixture is cold ; place in small porce- 
lain jars and cover. 

PERFUMED BAGS FOR THE BATH. 

Mix together five pounds of oatmeal, one-half pound of 
pure Castile soap powdered fine, one pound of powdered 
orris root. Make small cheese cloth bags and fill with the 
mixture ; fill the bags loosely, and sew up one end ; put in 
the bath and use in place of sponge. 



l^SKFUL HINTS. 



FOR CHAPPED HANDS. 



5't 



One-half ounce of gum benzoin, three and one half 
ounces of rose water, one-fourth ounce of glycerine. Mix 
together and bottle. Or eqnal parts of glycerine, rose water 
and spirits of camphor. Rub a little on the hands after 
washing and before drying them. 

TO CLEAN RUSTY METALS. 

Clean with kerosine, which is better than oxalic acid 
for brass or copper ware. Kerosene is harmless, while 
oxalic acid is poisonous. 

PASTE. 

In making a paste either with tiour or starch, add a 
little oil of cloves or of winter green, and the paste will not 
sour or mold. 

A SPICE PLASTER FOR SEVERE PAIN. 

One teaspoonful of ground cloves, one teaspoonful of 
ground cinnamon, one teaspoonful of ground ginger, one 
teaspoonful of mustard, one teaspoonful of ground allspice, 
one teaspoonfnl of wheat flour. Mix well together ; pour 
over the mixture enough boiling water to moisten ; stir until 
smooth and spread on cheese cloth, and apply as hot and as 
quickly as possible. 

TO WASH FANCY WORK. 

In all cases of embroidery on linen, the work should be 
carefully pressed when finished, and it is important for 
every embroiderer to know how this niay be done in the 
simplest and safest manner. The proper way to press the 
finished work is to lay the embroidery face down on a 
clean cloth spread over an ironing blanket or two or three 
thicknesses of flannel ; place a thin dampened cloth on the 
back of the article to be pressed, and then use a hot iron 
deftly on the wet surface until it is perfectly dry. A steam- 
ing process is thus engendered, whereby the embroidered 
linen is rendered smooth and the effectiveness of the work 
much enhanced. 



318 TMK 3-6-5 COOK HOOK. 

TO SOFTEN SHOES. 

Shoes that have become stiff and uncomfortable by 
being worn in the rain or that have been lying unused for 
some time, may be made soft and pliable by using vaseline 
well rubbed in with a cloth and rubbed off with a dry cloth. 

TO REMOVE THE SMELL OF PAINT. 

Put a pint of clean, cold water with a slice of lemon 
in it, in the newly painted room. Change the water every 
three or four hours and the unpleasant odor will be taken 
away. 

A FEW LESSONS FOR THE COOK. 

Teach your cook to have a place for everything and to 
put everything in its place. 

Cleanliness, economy and punctuality are necessary. 

Keep all dry stores, such as sugar, rice, etc., in clean, 
dry, covered tins. 

Never pour the water in which greens or cabbage has 
been cooked, down the kitchen sink. Throw it outside ; 
but if this is not possible, at once flush the sink with hot 
water in which some common washing soda has been dis- 
solved. This prevents the odors from pervading the house. 

Never bang the oven door when cake or bread is being 
baked. 

Put in all soiled saucepans some hot water and a small 
lump of washing soda, until there is time to wash and dry 
them. 

When gas stoves are used, insist that the burners are 
turned out as soon as a dish is cooked. A large saving of 
gas will be the result. 

JARELLE WATER. 

Remember never to use Jarelle water on anything 
colored ; use only on white goods. 



I'SKKUL HINTS. 



319 



TO REMOVE A SCORCH MARK FROM LINEN. 
Slice a large onion, pound it well, then add to the 
juice one ounce of white soap and one ounce Fuller's earth 
and one pint of vinegar. Boil these together, and spread 
the mixture on the scorched linen and leave it on until dry, 
when the article must be well washed in soap suds. 

USES OF TURPENTINE. 

Spirits of turpentine will restore the brilliancy to 
patent leather. Boots and bags look almost new under its 
influence. 

Applied to a burn where the skin is not broken, it 
gives quick relief. 

It sends down the skin of a blister and prevents sore- 
ness. 

Workmen's white overalls and artists' working aprons 
should be steeped in turpentine for twenty-four hours before 
washing to loosen and remove paint. 

A little added to the steeping water (a tablespoonful 
to a gallon) will make linen beautifully white. 

A flannel dipped in hot water and sprinkled with 
turpentine will relieve hoarseness. This application is also 
often ordered for the relief of lumbago and rheumatism. 
It generally relieves neuralgia in the face. 

A few drops in boxes and cupboards will prevent 
moths. 

Soak rags in it, and then place near the holes of mice. 
Renew the oil from time to time. It effectually drives 
them away. 

Add a few drops to starch to prevent the iron sticking. 

For a paint mark on cloth that will not wash, put 
turpentine on with a small brush. Begin on the outside of 
the stain and work to the middle, in order to prevent it 
spreading. 

Turpentine mixed with beeswax makes a well known 
polish for floors. A cloth wrung out of turpentine briglitens 
up an oil cloth. 

Two parts of sweet oil and one of turpentine make a 
reliable furniture polish. It instantly removes finger marks. 

But do not forget that turpentine is highly inflammable, 
and that it should never be exposed to a flame of gas or fire. 



320 IHE 3-6-5 COOK BOOK. 



ADDITIONAL RECIPES. 



APRICOT EGGS. 

One sponge cake (one baked in a round tin), cut it into 
slices one-half an inch thick with a round cutter about 
the size of a tumbler. Spread over each round a little 
apricot jam, and cover with whipped cream slightly flavored 
with either lemon or vanilla. In the center place Jialf an 
apricot, a canned one is the better, dust it with powdered 
sugar. The eggs are easily and quickly made ; they are 
prettv and good for a simple dessert. 

APRICOT MUSCOVITE. 

One pound of apricot jam, rub through a sieve, and, if 
not sweet enough, add some fine sugar. Make a custard 
with one scant pint of milk and the yolks of four eggs. 
When the custard is thick, let it cool and then add to it 
one-half an ounce of gelatine which has been dissolved in 
a little hot water, strained and cooled. Whip all well 
together, and as soon as the mixture begins to become firm 
add one-half a pint of stiffly whipped cream, one wine glass 
of either noyeau or apricot brandy. Pack into a mold and 
place in a pail, surrounded with broken ice and salt; let it 
remain in this for at least two hours. Any good fruit jam 
can be used in the place of apricot. 

ARTICHOKES CREAMED. 

Boil two pounds of Jerusalem artichokes in milk until 
soft enough to mash through a sieve. To the milk in which 
they were boiled, add enough more, one-half pint, add the 
yolks of four eggs slightl}' beaten, one saltspoonful of salt, 
one-half saltspoonful of pepper, and cook until thick, then 
add the artichokes and the white of one egg beaten very 
stift". Put the mixture into a well buttered mold and steam 



ADDITIONAL RECIPES. 32 I 

for one hour, covering the mold on top with a white paper 
well buttered, then let it become very cold in the refrigera- 
tor. When required, turn from the mold and serve with a 
mayonnaise. 

CUSTARD SOUFFLE. 

Two scant tablespoonfuls of butter, two tablespoonfuls 
flour, beat these well together until light and smooth, then 
pour gradually over one cup of boiling milk, and cook all 
for eight minutes, stirring constantly. Beat together the 
yolks of four eggs and two tablespoonfuls of sugar, add to 
the cooked mixture and put away to cool. When cold, add 
the whites of the eggs beaten until stiff; put all into a 
buttered baking dish and bake for twenty minutes in a 
moderate oven. 

SUMMER SQLTASH-FRIED. 

Cut the squash into slices one-fourth of an inch in 
thickness, dip these into flour well seasoned with salt and 
pepper, fry in hot butter or good fresh beef dripping until 
brown. 

FONTAINBLEU CHEESE. 

One quart of fresh milk, stir into it one teaspoonful of 
liquid rennet (the milk must be made just blood warm), 
only stir slightly. As soon as the milk is thick, stir to sep- 
arate the curd from the whey, then drain and add two 
tablespoonsful of cream. Line some small wooden molds 
which have perforated bottoms, with cheese cloth ; place in 
these the cheese ; let it drain for two or three days, then 
remo^'e from molds and serve with salt or sugar and cream. 

GREEN PEPPERS AND CHICKEN. 

Boil two green peppers for ten minutes, cut off the tops, 
remove the seeds, and chop very fine. Mix the minced pep- 
pers with two cupsful of finely chopped cold chicken, 
three tablespoonsful of butter, three tablespoonsful of flour, 
one and one-half cupsful of chicken broth. Mix well to- 
gether, add a little salt, cook until very hot and serve on 
toast. 



32 2 THE 3-6-5 COOK BOOK. 

DUCHESS PUDDING. 

Eight tablespoonsful of bread crumbs, pour over these 
one-half pint of boiling milk ; cover, and when cold, add 
six tablespoonsful of crushed macaroons, eight tablespoons- 
ful of finely chopped suet, one-half teaspoonful of salt, the 
rind of one lemon grated, six tablespoonsful of sugar, three 
eggs, beaten together; mix well and put into a buttered 
dish and bake for two hours in a moderate oven. 

JAVELLE WATER. 

One pound of sal soda, one quart of water, boil together 
until the soda is all dissolved. While this is being done, put 
one quarter of a pound of chloride of lime into one quart of 
water; let it settle, pour off all the clear liquid and add it 
to the liquid soda ; bottle and keep for removing stains from 
linen. 

JUGGED CHICKEN. 

Cut the chicken, which may be an old fat one or a 
young one, into pieces the same as for fried chicken ; for 
every pound of chicken take one tablespoonful of fiour, 
which season well with salt and pepper ; roll each piece of 
chicken in this flour, then pack the chicken closely into an 
earthenware crock and cover with cold water; cover the 
crock and bake for two hours, if a young chicken is used; 
three, if an old one, in a moderate but steady oven ; the 
chicken requires no stirring. 



NOV'S 18S9 
for Boiltng. 

Vegetablks : 

Asparagus Thirty Minutes 

Beans, to bake Five Hours 

Brussell Sprouts Fifteen Minutes 

Cabbage Forty to Sixty Minutes 

Cauliflower Thirty Minutes 

Corn Thirty Minutes 

Lima Beans, if fresh Thirty Minutes 

Lima Beans, if old Forty-tive Minutes 

Onions Thirty to Forty-five Minutes 

Parsnips Forty Minute.s 

Peas, green Thirty Minutes 

Potatoes Thirty Minutes 

Spinach Twenty Minutes 

Squash, Summer Twenty-five Minutes 

Squash, Winter Forty Minutes 

String Beans Thirty-five to Fifty Minutes 

for Baking fish. 

Bass, Codfish. Haddock, ILdibut, Salmon, White- 
fish and all large fish, per pound Fifteen Minutes 



The following items of cook's measurement are worth re- 
membering : 

One pint of liquid equals one pound. 

Two gills of liquid make one cupful. 

Four teaspoonsful make one tablespoon ful. 

Two round tablespoonsful of fiour weigh an ounce, 

Half a pound of butter will make one cup. 

Four cups of flour make one pound. 

Two cups of granulated sugar make one pound, but of pow- 
dered sugar it will take two and one-half cups to make one 
pound. 



